Lamb & Shiitake Stock

Yesterday's lamb-shank bones & the dried-shiitake stems, into one deep, savory broth — nothing wasted

~2 qt · 10 min

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1 big shallot, chopped
3 garlic cloves, smashed
1 Tbsp oil or lamb fat · a pinch of salt
all the shiitake stems saved from drying (a big handful)
yesterday's lamb shank bones & any clinging meat/scraps
~2½ qt water, to cover
optional: a bay leaf · a few peppercorns · a thyme sprig · splash of soy

What you need

1 big shallot, chopped

3 garlic cloves, smashed

1 Tbsp oil or lamb fat · a pinch of salt

all the shiitake stems saved from drying (a big handful)

yesterday's lamb shank bones & any clinging meat/scraps

~2½ qt water, to cover

optional: a bay leaf · a few peppercorns · a thyme sprig · splash of soy

Sweat the shallot & garlic. In the stockpot, cook the chopped shallot and smashed garlic in the oil with a pinch of salt over medium until soft and just golden, ~3–4 min. This builds a sweet aromatic floor under the broth.
Add the stems & lamb. Tip in all the shiitake stems and the lamb shank bones and scraps (plus bay, peppercorns, thyme if using). Give it a minute to warm in the fat.
Cover with cold water. Pour in enough cold water to cover everything by an inch. Starting cold draws more flavor out of the bones than hot.
Simmer low, 45 min. Bring to a bare simmer — never a boil, which clouds it — and skim any gray foam. Let it go 45 minutes while the chicken marinates and the pita rises.
Strain & cool. Pour through a fine sieve; press the solids to get every drop, then discard them. Cool fast in shallow pans or an ice bath. Leave it unsalted so it fits any dish.

Steps — tap one to keep your place

1. Sweat the shallot & garlic. In the stockpot, cook the chopped shallot and smashed garlic in the oil with a pinch of salt over medium until soft and just golden, ~3–4 min. This builds a sweet aromatic floor under the broth.

2. Add the stems & lamb. Tip in all the shiitake stems and the lamb shank bones and scraps (plus bay, peppercorns, thyme if using). Give it a minute to warm in the fat.

3. Cover with cold water. Pour in enough cold water to cover everything by an inch. Starting cold draws more flavor out of the bones than hot.

4. Simmer low, 45 min. Bring to a bare simmer — never a boil, which clouds it — and skim any gray foam. Let it go 45 minutes while the chicken marinates and the pita rises.

5. Strain & cool. Pour through a fine sieve; press the solids to get every drop, then discard them. Cool fast in shallow pans or an ice bath. Leave it unsalted so it fits any dish.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.