# What to do with lamb stock? **URL:** \ **Category:** Cafe Society\ **Created:** [October 26, 2019, 8:28pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520 "2019-10-26T20:28:32Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [October 26, 2019, 8:28pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/1 "2019-10-26T20:28:32Z")
Today for the first time I tried braising some lamb shanks. It turned out well. I am no kitchen expert, but I know enough to save the juice and glazings and boil the bones to make stock. Trouble is, I can’t think what to do with lamb stock. What would you do? It has a lot of extra flavors from stuff that I braised with (few onions, mushrooms, lots of garlic). I want to make something my kids like, so that would lean toward more starchy and less veggie and herby. But I’m open to suggestions. ---
**Author:** ![DorkVader](https://avatars.discourse-cdn.com/v4/letter/d/73ab20/32.png) [@DorkVader](https://boards.straightdope.com/u/DorkVader)\ **Post date:** [October 26, 2019, 8:30pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/2 "2019-10-26T20:30:58Z")
My first thought on reading the title was rabbit stew, but kids huh? I dunno, use it to make some sort of dumpling maybe? ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [October 26, 2019, 8:40pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/3 "2019-10-26T20:40:25Z")
I’d make lamb stew - one of my favorites when the weather turns cold. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [October 26, 2019, 8:54pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/4 "2019-10-26T20:54:16Z")
> [@zoid](#): > > I’d make lamb stew - one of my favorites when the weather turns cold. What do you put into the lamb stew that you’re thinking of? ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [October 26, 2019, 9:47pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/5 "2019-10-26T21:47:03Z")
I kind of wing it but in general… I get about 2 lbs of lamb stew meat from the butcher and brown it in olive oil in a 6 quart pot Set the lamb aside and fry about 5 or 6 chopped cloves of garlic in the same pot with some more olive oil and when it’s fragment add back the lamb, S&P, the stock, a small can of petite diced tomatoes, a tablespoon or two of lemon juice and some crushed oregano (add some water if the lamb isn’t almost covered) Let that simmer real low about 2 hours and then I add in fresh greens beans and diced potatoes and in about 1/2 hour more you have lamb stew. If that’s not enough starch it goes great over rice. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 26, 2019, 9:48pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/6 "2019-10-26T21:48:14Z")
Moroccan _Harira._ Lamb-based soup with legumes. Popular as a fast-breaker during Ramadan. > **[Harira](https://en.wikipedia.org/wiki/Harira)** > > Harira (Arabic: الحريرة al-ḥarīra) is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. > It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Lik... Scotch Broth. > **[Scotch broth](https://en.wikipedia.org/wiki/Scotch_broth)** > > Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-pre In ... ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [October 26, 2019, 9:56pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/7 "2019-10-26T21:56:34Z")
Just got beat on the Scotch Broth. You can go heavy on the barley and make it closer to a starchy stew. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [October 26, 2019, 10:11pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/8 "2019-10-26T22:11:41Z")
I like the legume direction, gonna give that a shot. ---
**Author:** ![flip-68](https://avatars.discourse-cdn.com/v4/letter/f/e99b99/32.png) [@flip-68](https://boards.straightdope.com/u/flip-68)\ **Post date:** [October 27, 2019, 5:59am UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/9 "2019-10-27T05:59:19Z")
risotto with mint ---
**Author:** ![SmartAleq](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smartaleq/32/163_2.png) [@SmartAleq](https://boards.straightdope.com/u/SmartAleq)\ **Post date:** [October 27, 2019, 5:34pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/10 "2019-10-27T17:34:30Z")
Lentil soup, then add back in some fried ground lamb meat and melt in some jack cheese at the end. Don’t forget the crusty sourdough, you’re gonna want it to mop up every molecule! ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [October 27, 2019, 8:05pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/11 "2019-10-27T20:05:09Z")
A potato braise with plenty of garlic and lemon would go nicely with the lamb stock. I’d be tempted to add some parsnip or perhaps parsley root, too > [@zoid](#): > > … 5 or 6 chopped cloves of garlic … lamb, S&P, the stock, a small can of petite diced tomatoes, a tablespoon or two of lemon juice and some crushed oregano (add some water if the lamb isn’t almost covered) To me, lamb stew like this demands red wine, thyme and probably carrots. Possibly some cumin and a tiny hint of cinnamon, too. Frankly, all this lamb talk this has me reconsidering my shopping list for this afternoon 🙂 ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [October 27, 2019, 8:50pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/12 "2019-10-27T20:50:01Z")
Literally anything that requires broth. ---
**Author:** ![Bryan\_Ekers](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bryan_ekers/32/183_2.png) [@Bryan\_Ekers](https://boards.straightdope.com/u/Bryan_Ekers)\ **Post date:** [October 28, 2019, 10:06am UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/13 "2019-10-28T10:06:55Z")
Baa low, sell high. ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [October 28, 2019, 10:29am UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/14 "2019-10-28T10:29:40Z")
Cook rice or grits in it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 28, 2019, 12:08pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/15 "2019-10-28T12:08:37Z")
Mulligatawny soup comes to mind. ---
**Author:** ![Staggerlee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/staggerlee/32/3134_2.png) [@Staggerlee](https://boards.straightdope.com/u/Staggerlee)\ **Post date:** [October 28, 2019, 12:10pm UTC](https://boards.straightdope.com/t/what-to-do-with-lamb-stock/842520/16 "2019-10-28T12:10:18Z")
I like to add a bit of lamb stock to quartered Brussels Sprouts to soften them, having fried them on a fairly high heat for a few minutes prior.