Lamb Stock



INGREDIENTS:

1 Bone from a 6-lb leg of Lamb, cut in half

3 Stalks celery, cut into small pieces

2 carrots, cut into small pieces

2 onions, peeled and quartered

1 lg Ripe tomato or
1 c  Canned tomato, cut into small pieces

Any drippings from roast

Lamb

4 Peppercorns

1 Bay leaf

1 Parsley

DIRECTIONS:

1. Add enough water to just cover the lamb bone.  Bring to a boil
over high heat, reduce the heat, and simmer, partially covered, 1
to 2 hours, or until the stock is somewhat reduced and flavorful.
If it tastes weak, simply raise the heat a bit and let it reduce
further.
  
2. Drain the stock into a colander set over a large bowl. Remove
the bones and cut any remaining meat off and set aside. Discard the
vegetables and bones.  Remove any fat that has floated to the top.
The stock can then be refrigerated or frozen, or used right away to
make a soup.
  
Makes about 8 cups.



Lamb Stock