Bon Appetit Lamb Stock

• lamb bone, and trimmings from 2 racks of lamb or equivalent
• 4 fluid ounces water, plus more as needed
• 1 cup tomatoes (fresh or canned)
• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, trimmed and chopped
• 5 cloves garlic, chopped (or more)
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 6 black peppercorns

1. Preheat the oven to 400u0b0F.
2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3. Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
4. Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
5. Pour these deglazed juices into the stockpot.
6. Add the remaining ingredients and water to cover.
7. Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
8. Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
9. Gently press the solids to extract all the liquid; discard the solids.
10. Cool.
11. Remove fat from the surface.
12. The stock can be stored for up to a week in a refrigerator, or longer if frozen.

lamb bone, fluid ounces water, tomatoes, onion, carrots, stalks celery, garlic, thyme, bay leaves, black peppercorns

Taken from www.food.com/recipe/bon-appetit-lamb-stock-34986 (may not work)