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Lamb consommé with a rich, deep flavor from slow-simmered bones and herbs. This protein-rich, carnivore-friendly broth is a nourishing family tradition in Mexico's sheep-raising regions.
Rinse the lamb shanks thoroughly under cold water to remove surface impurities for a clear broth.
Place lamb shanks in a large stockpot with 12 cups of water. Bring to a boil over high heat, skimming off any foam that rises with a ladle.
Lower the heat to a gentle simmer and add onion (peeled and quartered), carrots (cut into large chunks), celery stalks, garlic cloves, bay leaves, and peppercorns.
Simmer uncovered on low heat for 2.5–3 hours, occasionally skimming and adjusting water if needed to keep ingredients submerged. Slow simmering enhances clarity and flavor.
After 3 hours, add salt and fresh cilantro. Continue simmering for 30 minutes to finish seasoning.
Strain the consommé through a fine mesh sieve, pressing on vegetables and bones to extract all broth. Discard solids. Adjust salt if needed and serve hot.
