Lamb Stock
From: Sue, Vermont, USA
  • Olive oil
  • Approximately 1 pound [454 g] lamb bones
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • White wine [optional]
  • Cold water
  • Salt and pepper, to taste
  • Rosemary or thyme, to taste
  • Heat a little olive oil into a large casserole.
  • Brown lamb bones.
  • Add chopped onion, carrot and celery; fry, stirring until nicely colored.
  • If desired, pour in just a splash of white wine.
  • Pour in enough cold water to cover the bones completely.
  • Lightly season with salt and pepper.
  • Sprinkle with rosemary or thyme, to taste.
  • Bring to a boil.
  • Lower heat and simmer, covered, for 2 to 3 hours.
  • Strain broth.