I have a constant supply of stock in my freezer it makes a base for my soups, stews, pies, sauces and risotto. You can lamb bones easily enough from your butcher or meat supplier at your local farmers market.
Preparation: 5 minutes
Cooking: 5-6 hours
- 2.5- 3 kg of lamb bones in 5-10cm pieces
- 3 onions, peeled and quartered
- 4 carrots peeled, chopped into 3-4 pieces
- 2 medium tomatoes, quartered
- 2 celery stalks, roughly chopped
- 6-8 button mushrooms
- 4 garlic cloves, bruised with the side of knife
- 10 peppercorns
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- handful of parsley
- 5 litres of water
- Preheat an oven to 200C.
- Place the onion, carrot and lamb bones in an oven tray, place in the oven and roast for 1 hour
- Remove from the oven and place the roasted ingredients in a large saucepan with the remaining ingredients.
- Cover with water, place over a high heat and bring to the boil.
- When the stock comes to the boil, skim off any scum that comes to the top, reduce the heat to low and leave to slowly simmer for 5-6 hours.
- Strain the stock and allow to cool.
- Cover and refrigerate or freeze until ready to use. The stock will keep for 3 days in the refrigerator.