LAMB BROTH

Homes+ (Australia) - - EASY FOOD -

Think be­fore you throw out the trim­mings and bones from your next lamb roast. Lamb broth pro­vides sim­i­lar nu­tri­tional ben­e­fits to a gela­tine-rich beef broth, but with the com­fort­ing flavour of lamb to add va­ri­ety to your soups.

60ml (¼ cup) ex­tra vir­gin co­conut oil 1kg lamb mar­row bones

2 litres (8 cups) fil­tered wa­ter 2 car­rots, peeled and roughly chopped 2 cel­ery stalks, roughly chopped 3 gar­lic cloves 1 onion, peeled and quar­tered 1 bay leaf 2 ta­ble­spoons ap­ple cider vine­gar Celtic sea salt and freshly cracked black pep­per, to taste

STEP 1 Pre­heat the oven to 200°C (400°F). STEP 2 Place a flame­proof casse­role dish on the stove­top over medium heat and melt the co­conut oil. Add the bones and stir to coat. Add the lid and trans­fer the casse­role dish to the oven. Bake for 30 min­utes or un­til the bones are browned. STEP 3 Trans­fer to the stove­top, cover with the fil­tered wa­ter and add the re­main­ing in­gre­di­ents, in­clud­ing the sea­son­ing. Bring to a boil, then re­duce the heat to as low as pos­si­ble and sim­mer for 4–6 hours. Add a lit­tle more fil­tered wa­ter from time to time if nec­es­sary.

STEP 4 Re­move from the heat and al­low to cool, then strain and re­frig­er­ate un­til the fat con­geals on top. Skim off the fat and store the broth in an air­tight con­tainer in the fridge or freezer, or freeze in ice-cube trays.

MAKES ABOUT 1L PREP 10 MIN­UTES COOK 4 HOURS 35 MIN­UTES $2.15 PER CUP

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