Ingredients
1 1/2 pounds lamb bones
1 medium-size onion, peeled and pierced with 1 whole clove
1 carrot, peeled
1/2 cup fresh celery leaves
1/2 cup parsley stems
1 garlic clove, peeled
1 teaspoon kosher salt
8 whole black peppercorns
1 fresh thyme sprig
Preparation
In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.
Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.
Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.
