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Lamb Broth

http://www.eatingwell.com/recipes/lamb_broth.html

From EatingWell:  March/April 1994

Homemade broths are easy to whip up with leftover bones and freeze well.

About 4 cups | Active Time: 15 minutes | Total Time: 2 1/2 hours

Ingredients

• 1 1/2 pounds lamb bones
• 1 onion, peeled and studded with 1 whole clove
• 1 carrot, peeled
• 1/2 cup celery leaves
• 1/2 cup parsley stems
• 1 clove garlic, peeled
• 1 teaspoon salt
• 8 whole black peppercorns

Preparation

1. Place lamb bones in a stockpot. Pour in 12 cups cold water or enough to cover. Bring to a boil and skim off froth. Add remaining ingredients and simmer, partially covered, over low heat for 2 hours. Strain the broth through a fine sieve, discarding bone and vegetables. Let cool. Chill and skim off fat.

Nutrition

0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 0 g Protein; 0 g Fiber; 0 mg Sodium; 0 mg Potassium

Exchanges: Free Food

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.