Lamb Broth

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From: EatingWell Magazine March/April 1994

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

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

Nutrition information

  • Per serving: 21 calories; 0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3180 IU vitamin A; 13 mg vitamin C; 23 mg calcium; 1 mg iron; 597 mg sodium; 134 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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