Lamb Stock

Directions

1. 1
   Put lamb bones in large, heavy kettle, cover with cold water and bring to boil over medium-high heat.
2. 2
   As soon as water boils, remove from stove and drain, discarding water.
3. 3
   Clean pot completely; rinse off bones and return them to pot.
4. 4
   Add vegetables and herbs to bones and fill pot with 3 to 4 quarts of water.
5. 5
   Put over medium heat and bring to a simmer.
6. 6
   Reduce heat and continue to cook at gentle simmer 2 1/2 to 3 hours.
7. 7
   Broth should be reduced and concentrated.
8. 8
   Strain stock, discarding bones and vegetables.
9. 9
   Pass stock through cheesecloth or fine-mesh sieve, and set aside in a cool place.
10. 10
    When fat has risen and hardened slightly, skim it off top.
11. 11
    Stock may be refrigerated until ready to use.
12. 12
    Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half.
13. 13
    Add vinegar, salt and pepper, if desired.