INGREDIENTS

• 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

DIRECTIONS

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.

Enjoy!