Bon Appetit Lamb Stock - cooking recipe

Ingredients

lamb bone, and trimmings from 2 racks of lamb or equivalent
4 fluid ounces water, plus more as needed
1 cup tomatoes (fresh or canned)
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, trimmed and chopped
5 cloves garlic, chopped (or more)
1/2 teaspoon dried thyme
2 bay leaves
6 black peppercorns

Preparation

Preheat the oven to 400\u00b0F.
In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add the remaining ingredients and water to cover.
Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all the liquid; discard the solids.
Cool.
Remove fat from the surface.
The stock can be stored for up to a week in a refrigerator, or longer if frozen.