Lamb stock

• 3 pounds lamb bones
• 3 cups coarsely chopped leek leaves
• 1 1/2 cups coarsely chopped celery
• 4 bay leaves
• 6 whole cloves
• 1 tablespoon dried thyme
• 2 tablespoons ground cumin
• 8 quarts water
• 1 6-ounce can tomato paste
• Salt to taste, if desired

1. Combine all the ingredients, except the tomato paste, in a kettle and bring to the boil.
2. Add the tomato paste and salt, and continue cooking about one and one-half hours.
3. Strain the broth and discard the solids.
4. There should be about three quarts of liquid.

lamb bones, leek leaves, celery, bay leaves, cloves, thyme, ground cumin, water, tomato paste, salt

Taken from cooking.nytimes.com/recipes/5815 (may not work)