Lamb Broth Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Text Only,
Directions:
Wash and remove the membrane from lamb shank. Clean thoroughly.
Cover with cold water. Let stand 2 hours. Drain. Add fresh cold
water in the proportion of 1 quart of water per pound of lamb. Add
1/4 teaspoon salt per each quart of water. Simmer 2 hours. Cool.
Skim off fat. Heat broth to boiling. Pour into freshly sterilized
jars. Adjust cover. Partially seal. Process in hot water bath 1 hour.
Remove from water bath. Complete the seal. Label and store in
refrigerator until needed.
The Household Searchlight
Source from luhu.jp
Cover with cold water. Let stand 2 hours. Drain. Add fresh cold
water in the proportion of 1 quart of water per pound of lamb. Add
1/4 teaspoon salt per each quart of water. Simmer 2 hours. Cool.
Skim off fat. Heat broth to boiling. Pour into freshly sterilized
jars. Adjust cover. Partially seal. Process in hot water bath 1 hour.
Remove from water bath. Complete the seal. Label and store in
refrigerator until needed.
The Household Searchlight
Source from luhu.jp