Lamb Stock from The French Laundry Cookbook by Thomas Keller

Name: Lamb Stock from The French Laundry Cookbook by Thomas Keller
Ingredients: 1 calf’s foot, split (optional); 10 pounds lamb bones, cut into small pieces; 4 cups (1 pound) leeks cut into 1-inch mirepoix (whites and some light green parts only); 1½ cups (8 ounces) onions cut into 1-inch mirepoix; 1 head garlic, halved, broken into pieces, root end and excess skin removed; 1½ ounces Italian parsley sprigs; ½ ounce thyme sprigs; 10 quarts cold water; 2 bay leaves (1 pound); ½ cup canola oil; 2½ cups (12 ounces) carrots cut into 1-inch mirepoix; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); Scant 2 cups tomato paste

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To Roast the Bones Preheat the oven to 400°F. Place the lamb bones in a roasting pan that is large enough to hold them in one layer. (If they are crowded, they will steam and not brown evenly; use...

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Ingredients

1 calf’s foot, split (optional)
10 pounds lamb bones, cut into small pieces
4 cups (1 pound) leeks cut into 1-inch mirepoix (whites and some light green parts only)
1½ cups (8 ounces) onions cut into 1-inch mirepoix
1 head garlic, halved, broken into pieces, root end and excess skin removed
1½ ounces Italian parsley sprigs
½ ounce thyme sprigs
10 quarts cold water
2 bay leaves (1 pound)
½ cup canola oil
2½ cups (12 ounces) carrots cut into 1-inch mirepoix
1 pound tomatoes, cut into 1-inch pieces (2½ cups)
Scant 2 cups tomato paste