what to do with lamb stock

I recently made a ridiculously tasty lamb stock, and I am looking for something amazing to do with it. I roasted some lamb bones, sauteed onion, carrot, celery,

and ground lamb in the PC, which yielded 4 2/3 C (1311g) of stock after I made a stew of sautéed onion, jalapeño, garlic, chorizo, baby kale (sautéed in rendered chorizo fat) and black-eyed peas with some of the lamb stock (it was so good I had to eat something made from it immediately!). I really appreciate any and all ideas of what to use this stock with, thanks!

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artstype

(Also added liquid amino and hot pepper flakes to the stew)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Thats the basis for a killer risotto....

Afonso_Tito_de_Morais_164825

I subscribe this very much so.

artstype

I'm thinking of a sliced roast lamb shoulder and pearled farro risotto, perhaps with mushrooms, thoughts?

tshewman

Off the top of my head, some of the things I've done that I liked, base as a savory risotto with steel oats, combined with curry into a siphon to make a lamb curry foam. Used it as a base for a lamb bordelaise and cooked shanks in the bordelaise for 48hours. Infused apples with the stock and dehydrated them as apple/lamb chips.

artstype

great ideas, thanks! That taste is so wonderful, I want to give it some room to roam, so this is really welcome. How long, and under what circumstances did you infuse the apples?

tshewman

It was for an Easter dinner. Adopted the lamb with many accompaniments from alinea. Sliced the apples thin, added the stock and pulled the vac twice. They were served diced on the platter.