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Slow Cooker Stock Recipes

Brown Meat Stock
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Lamb Stock Recipe
Vegetable Stock Recipe
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Featured Stock Recipe:Brown Meat Stock Recipe


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Mel Hill
Posted 1895 days ago
Hey. You have stolen my lamb stock photo from Flickr. It is a protected photo and can't be used without permission .
Posted 2029 days ago
This is delicious. It is hard to beivele the Bechamel sauce comes out so nicely in a pressure cooker. My fennel was fully cooked after 5 minutes with a little brown scorching on the bottom of the pan, which did not impact the flavor. Have you tried this with any other vegetables? I'm thinking it would be good with cauliflower, broccoli, pearl onions, or other veggies that take about 5 minutes at low pressure to cook. I like the nice pictures you use on your site. Kathy Z

Slow Cooker Recipes > Stock Recipes

Slow Cooker Recipe

Lamb Stock Recipe

Lamb Stock Recipe is rated 3.5 / 5 based on 2 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Cooking time:
Added 28 Apr 2013


  • 2.5 lb (1 kg) lamb bones
  • water
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery trimmed and chopped
  • 5 garlic cloves chopped (or more)
  • teaspoon dried thyme
  • 2 bay leaves
  • 6 black peppercorns


  • Preheat oven to 220C (425F)
  • In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
  • Transfer the bones to the slow cooker
  • Add water, leaving 3cm (1 inch) space at the top and cover
  • Cook on high 2 hours
  • Skim off fat with slotted spoon
  • Reduce heat
  • Cover and cook 4 hours
  • Strain and chill quickly
  • Cover tightly and store in refrigerator or freezer
  • Recipe End

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