We’ve got out of the habit of making stock but at one time they were an indispensable part of cooking. Nowadays there are stock cubes and gravy powders, cup-a-soups and instant miso but still nothing beats the deep, rich flavour of a good, slow simmered stock. It’s not difficult. It just takes a little time. You can make stock with fresh bones, roast bones or just vegetables.
Here’s a roast lamb bone stock with vegetables and seaweed.
- 1 roasted leg of lamb bone (or any large beef marrow bone)
- 1 onion quartered
- 3 cloves of garlic
- 1 parsnip root chopped
- 2 carrots chopped
- 1 red chilli pepper whole
- 1 cm ginger root sliced
- 2 sticks of celery chopped
- 8 black peppercorns
- 6 x 6cm sticks of dried kelp
- 3 litres (12 cups) of hot water
- Put all in a large saucepan together and bring to the boil.
- Once boiling cover and turn to a low heat, allowing it to simmer for 2-3 hours until everything is tender.
- When cool strain off the liquid.
- Store in the fridge until used in soups, stews, casseroles, or freeze in ice cube trays for instant stock cubes.