Lamb Stock
- 4 pounds lamb bones
- 3 tablespoons sunflower oil
- 1 onion chopped
- 1 carrot roughly chopped
- 3 celery sticks chopped
- 1 tablespoon tomato puree
- 1 cup dry white wine
- 3 garlic cloves crushed
- 1/2 cup mixed spices such as ground coriander, allspice, anise, bay leaf, juniper
- 1 ounce thyme
- Heat the oil in a casserole dish, add the bones and saute gently over a low heat for 12-15 mins, stirring. Add the onion, carrot, celery and continue to saute for 10-15 more mins. Stir in the tomato puree and continue to cook for 18-20 more mins. Add the wine, 8 cups cold water, garlic and spices and leave to simmer over low heat for 2 hours 30 mins, skimming the foam, as needed. Add the thyme and continue to simmer for 30 more mins. Pour the stock through a sieve and season with salt and pepper. Pour into sterilized jars, if desired, seal and store for up to 3 months.
lamb bones, sunflower oil, onion, carrot, celery, tomato puruee, white wine, garlic, mixed spices such, thyme
Taken from www.yummly.com/recipe/Lamb-Stock-1411713 (may not work)