Rich lamb bone stock, infused with veggies and spices. It is great to sip on it’s own or add to your dishes.

Adapted from Gordon Ramsay



  • 1 Pound lamb bones
  • 2 Tablespoons olive oil, plus extra to drizzle
  • 1 Large yellow onion, roughly chopped
  • 2 Carrots, roughly chopped
  • 1 Celery stalk, roughly chopped
  • 6 Cloves of garlic, peeled
  • 2 Teaspoons tomato paste
  • 1/3 Cup dry white wine
  • 1 Teaspoon black peppercorns
  • 1 Bay leaf
  • A few springs of thyme and flat leaf parsley


    Preheat the oven to 425 ‘F.

    Spread the bones out on a large roasting pan and drizzle with olive oil to coat. Roast for about 40-60 minutes, turning the bones over halfway, until evenly browned.

    Heat the oil in a large stockpot and add the vegetables and garlic, stirring occasionally over medium-high heat until golden brown.

    Add the tomato paste and fry for another 3 minutes. Add the wine and let boil until the liquid is reduced by half.

    Add the bones to the stock pot and pour in enough water to cover, about 6-7 cups.

    Bring to a simmer and skim off the froth and scum that rises to the surface.

    Add the peppercorns and herbs. Simmer the stock for 4-6 hours or until you are happy with the flavor, then take off the heat. Let stand for a few minutes before passing the stock through a fine sieve.

    Cool the stock to the room temperature, then cover and refrigerate for up to 48 hours. Fresh stock should be used within 5 days or keep frozen for up to three month.


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