Lamb Stock

• 2 1/4 pounds lamb rib or neck bones
• 2-3 tablespoons olive oil, plus extra for drizzling
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 celery rib, roughly chopped
• 1/2 head of garlic, cut horizontally
• 1/2 tablespoon tomato paste
• 1/3 cup dry white wine
• 1 teaspoon black peppercorns
• 1 bay leaf
• Few sprigs of fresh thyme and flat-leaf parsley

1. Preheat the oven to 425F.
2. Spread the bones in a large roasting pan and toss with a little olive oil to coat.
3. Roast until evenly browned, 45-60 minutes, turning them over halfway.
4. Heat the oil in a large stockpot and add the vegetables and garlic.
5. Cook over high heat, stirring occasionally, until golden brown.
6. Add the tomato paste and fry for 2 minutes longer.
7. Add the wine and let it boil until reduced by half.
8. Add the browned bones to the pot.
9. Pour in water to cover, about 8 cups.
10. Bring to a simmer, skimming off the froth and scum that rise to the surface.
11. Add the peppercorns and herbs.
12. Simmer the stock for 4-6 hours until you are happy with the flavor.
13. Take the pot off the heat and let stand for a few minutes before straining through a fine sieve.
14. Let cool, then refrigerate, or freeze in convenient portions.
15. Use fresh stock within 5 days or keep frozen for up to 3 months.

lamb, olive oil, onion, carrots, celery, head of garlic, tomato paste, white wine, black peppercorns, bay leaf, thyme

Taken from www.cookstr.com/recipes/lamb-stock (may not work)