A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
2-3 sticks of celery
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.
1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.
2. Roast them for 30 minutes or so.
3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.
5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.