Lamb Stock

• 2 pounds lamb neck, cut into small pieces
• 1 veal knuckle, quartered
• 1 medium onion, cut in half
• 3 celery ribs with leaves, roughly chopped
• 2 carrots, washed and roughly chopped
• 8 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 garlic cloves
• 6 sprigs parsley

1. Place the lamb bones and veal knuckle in a large soup kettle and cover with cold water.
2. Place the kettle over high heat and bring to a boil.
3. Boil for five minutes, drain under cold running water and drain again.
4. Rinse out the pot and return bones to it.
5. Add the remaining ingredients and cover with cold water.
6. Over high heat, bring to a rolling boil.
7. Skim the surface, reduce the heat and simmer for two hours, skimming from time to time.
8. Strain the stock into a clean pot, pressing down on the bones and vegetables to release all their liquid.
9. Allow to cool to room temperature.
10. Refrigerate for 24 hours.
11. When ready to make the stew, scrape off the residue of fat and discard.
12. Bring the stock to a simmer over medium heat.

lamb neck, veal, onion, celery, carrots, peppercorns, bay leaf, thyme, rosemary, garlic, parsley

Taken from cooking.nytimes.com/recipes/10339 (may not work)