- 2¼ pounds lamb rib or neck bones
- 2-3 tablespoons olive oil, plus extra for drizzling
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 1 celery rib, roughly chopped
- ½ head of garlic, cut horizontally
- ½ tablespoon tomato paste
- 1/3 cup dry white wine
- 1 teaspoon black peppercorns
- 1 bay leaf
- Few sprigs of fresh thyme and flat-leaf parsley
Preheat the oven to 425°F. Spread the bones in a large roasting pan and toss with a little olive oil to coat. Roast until evenly browned, 45-60 minutes, turning them over halfway.
Heat the oil in a large stockpot and add the vegetables and garlic. Cook over high heat, stirring occasionally, until golden brown. Add the tomato paste and fry for 2 minutes longer. Add the wine and let it boil until reduced by half. Add the browned bones to the pot. Pour in water to cover, about 8 cups. Bring to a simmer, skimming off the froth and scum that rise to the surface.
Add the peppercorns and herbs. Simmer the stock for 4-6 hours until you are happy with the flavor. Take the pot off the heat and let stand for a few minutes before straining through a fine sieve. Let cool, then refrigerate, or freeze in convenient portions. Use fresh stock within 5 days or keep frozen for up to 3 months.
Nutritional information is based on 5 servings, and using 2 tablespoons of olive oil