Hearty Lamb Stock
Yield: 1 Servings
3 lb Meaty lamb bones (shank or Leg bone) 4 Whole garlic cloves 1 Bay leaf 12 Peppercorns 4 Celery stalks 1 sm Bunch of parsley 1 Whole onion 1 lg Carrot Scraped layer Salt Place bones in large stock pot. Cover with water & bring slowly to boil, skimming until no more foam comes to top. Tie garlic, leaf, peppercorns, celery & parsley in cloth. Add onion & carrot. Cover & simmer 2-3 hours. Remove all. Skim fat.