A Delicious and Nourishing lamb Stock / Broth

Stock simmering in my slow cooker – I cooked this overnight and for about 10 hours the next day

I often make my own stock, from a recipe adapted from various recipes and from an old reciped book of my maternal Gran (bless her departed soul) who taught my mom and who in-turn blessed me with her qualitative cooking skills! For the past few years on my journey to MY health and weightloss Utopia, I have used this stock recipe with both beef and lamb bones – ideally the way to go is to roast the bones first to draw out the flavor but adding it to a crock pot / slow cooker works just as well.  The results without the oven roasting will be a lighter flavor but just as nutritious.  My gran used to use add 1-2 tablespoons of vinegar to draw out the marrow from the bones, adding to the flavour of the stock.  I used 2 table spoons of apple cider vinegar in the picture above.


1.5 – 2kg meaty bones, such as knuckles, shanks, oxtails or short ribs
2  onions, peeled and quartered
2 carrots, peeled and quartered
2 celery stalks, quartered
2 cloves garlic, smashed 1 large tomato, quartered, or 1/2 cup canned plum tomatoes
4 sprigs fresh Italian (flat-leaf) parsley or 3 tsp dried Italian parsley
1 sprig fresh thyme or 2 tsp dried thyme
1/4 teaspoon black peppercorns
1 bay leaf
1-2 tblsp Apple cider vinegar
Optional is finely cut green chilli for a spicy pungent flavor
I didn’t add salt – depends on how I am  using the stock, I will add into that meal. 

    Here’s How

    • Preheat oven to 220 degrees.
    • Arrange bones in a single layer on a large roasting pan; scatter onions and carrots around bones.
    • Roast until bones are sizzling, about 30 minutes. Turn the bones, and roast until bones and vegetables are browned, about 15 minutes more.
    • Using tongs, transfer bones and vegetables to a deep and large pot. (If not using a slow cooker,  use a pasta pot)
    • Discard any fat from roasting pan.
    • Immediately pour 2 cups water into pan.
    • Using a wooden spoon, scrape up browned bits and pour into the pot.
    • Add celery, garlic, tomato, parsley, thyme, peppercorns and bay leaf to pot.
    • Fill pot with enough water to cover bones and vegetables (about 3-4 litres).
    • Bring stock to a simmer over medium-high heat. Use a ladle to scoop off any foam from the surface, and discard.
    • Reduce the heat to low, and simmer gently for at least 6 hours and up to overnight. (The liquid should have only small bubbles around the edges of the pot.)
    • Add water as needed to keep water level over bones.
    • Strain the stock through a fine-meshed strainer into a large container. Discard solids.

    If using right away, skim off and discard fat.
    If not, cool stock completely, then refrigerate, covered, until cold.
    Scrape off congealed fat before using.
    I store mine in the freezer in ready to use 2 cup measures.

    Print Friendly

    Prava Singh

    A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

    You may also like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *