Caldo de huesos de cordero

Ingredientes

• 400 g lamb bones (neck, shank, or knuckle)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Preparación

1. 1

   Place lamb bones in a large pot with cold water. Bring to a boil for 5 minutes, drain, and rinse well to remove impurities.

2. 2

   Return bones to pot with 1.5 litres of fresh cold water and an optional splash of apple cider vinegar.

3. 3

   Bring to a gentle boil, then reduce heat to the lowest simmer and cook partially covered for 2–3 hours.

4. 4

   Skim any foam from the surface during the first 30 minutes of cooking.

5. 5

   Strain through a fine mesh sieve, cool, and refrigerate. Remove solidified fat layer before serving.