From EatingWell: March/April 1994
Homemade broths are easy to whip up with leftover bones and freeze well.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
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.
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Type of Dish
- March/April 1994