Beef, veal or lamb stock

Beef, veal or lamb stock


6 people made this

About this recipe: You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Maggie Pannell

Serves: 6 

  • 900g meat bones (beef, veal or lamb)
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh parsley
  • 1 large bay leaf
  • 2 onions, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 carrots, roughly chopped
  • 6 peppercorns

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Place the bones in a large saucepan and add about 2 litres of water, enough to cover the bones. Bring to the boil, skimming off the scum as it rises to the surface.
  2. Tie together the thyme, parsley and bay leaf and add to the pan with the onions, celery, carrots and peppercorns. Cover and simmer gently for 2–3 hours.
  3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill. Skim any fat from the surface and discard before using the stock.

Some more ideas

If you prefer a richer, brown stock, first roast the bones at 230°C/ gas mark 8 for 40 minutes.

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