Lamb Stock

Lamb stock can be used as the liquid in many stews and braised meats as an alternative from beef. At Townsend the chefs use this delicious stock with espanole’ sauce to make a lamb Demi-Glace. Lamb stock is also the base for Scotch broth
3 lbs meaty lamb bones
2 large onions, peeled, wedged
6 carrots, peeled and roughly chopped
6 celery stalks, roughly chopped (or a large handful of celery leaves)
2 cloves garlic
2 Tbsp tomato paste
1/3 c dry white wine
1-2 bay leaves
½ handful parsley, chopped with stems
2-3 sprigs fresh thyme
1 Tbsp salt
Fresh cracked pepper
Olive oil
Preheat oven to 350 deg
In a roasting pan drizzle bones with olive oil and roast bones for 30 min. until browned.
In a large stockpot drizzle olive oil in pan and on med high heat sauté chopped vegetables till browned add wine and scrape up any bits from bottom. Stir in tomato paste and herbs and salt and pepper. Add in bones and all scrapings from bottom of roasting pan. Add cold water till it covers surface of bones.
*Note do not add too much water or stock will be flavourless. 
Bring mixture to a firm hard simmer and reduce heat to a gentle simmer, simmer for 2-3 hrs. Continually skim off any foam that arises to the top.
*Note: do not bring stock to a boil for the proteins from the meat and fat become distributed in the stock instead of being brought to the surface, causing the stock to be cloudy.
When done strain stock through a chinois (conical strainer) and let cool. Remove any fat from surface and package in freezer proof containers or bags and freeze.