Anyone make stocks?

I recently made a delicious lamb stock..I have about 2 cups left, but I also have a lamb shank from dinner the other night I'm going to try to get a few more cups out of in a new stock. I was wondering if anyone had good stock secrets....

well, I had an aunt that would knit socks

Anyone make stocks?

I recently made a delicious lamb stock..I have about 2 cups left, but I also have a lamb shank from dinner the other night I'm going to try to get a few more cups out of in a new stock. I was wondering if anyone had good stock secrets....

I love to make my own stock. Any bones/leftovers from chicken, beef, lamb etc, as well as bits of veggies e.g. the green part of leeks, leftover onion, get dumped in the freezer and when I have enough I make stock.

You can simmer stock for a very long time (10 hours) and this will get the most out of the bones. After I strain it I usually reduce it way down so that I take up less room in the freezer. Apparently you can even boil the bones a second time and get another batch of stock from the bones, but this won't be as strong so would need to be reduced more.

Another stock I like to make is shrimp stock. I try to buy shrimp with the shell on, and then stash the shells in the freezer. Again when I have built up a supply I simmer them with some lemon grass and green onions and get a great base for a Thai soup. You don't need to simmer the shrimp shells for very long. I think an hour is about right.

I recently braised a lamb shank, and I saved the bone in my freezer...I used lambstock along w/ red wine to deglaze my briaising pan and I used some of the left over braising stuff to add to my lamb stock.

with the shrimp shells, it tastes great when I broiled them for a few mins first. Dunno why :)

I broil my chicken bones once in a while for a darker, richer stock.

I used to make my own stock, till my spare freezer blew up and cooked all my frozen food. I haven't replaced it yet :|