Bone Stock with Seaweed

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.

Bone Stock with Seaweed

Bone Stock with Seaweed

Ingredients

  • 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

Directions

  1. Put all in a large saucepan together and bring to the boil.
  2. Once boiling cover and turn to a low heat, allowing it to simmer for 2-3 hours until everything is tender.
  3. When cool strain off the liquid.
  4. Store in the fridge until used in soups, stews, casseroles, or freeze in ice cube trays for instant stock cubes.
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What do you think?