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makes 2 quarts
5 pounds lamb shanks, or neck bones
2 medium unpeeled onions,
quartered
2 medium carrots, halved lengthwise
2 bay leaves
2 sprigs
thyme
2 sprigs parsley
10 whole black peppercorns
Preheat oven
to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and
roast in oven turning occasionally, until browned on all sides, about 20
minutes.
Transfer the lamb to a large stock pot, and add onions, carrots,
bay leaves, thyme, parsley and peppercorns.
Add 1 quart of water to
roasting pan. Heat and scrape any bits on bottom of pan. Add liquid to stock
pot with 3 quarts of water to cover bones.
Bring to a boil and simmer for 2
to 3 hours, skimming occasionally. Strain stock into a large saucepan. Let
cool, then cover and refrigerate for up to 3 days. Remove the fat from top
before using.
