Lamb Stock - cooking recipe

Ingredients

4 lbs lamb bones
3 tbsp sunflower oil
1 None onion, chopped
1 None carrot, roughly chopped
3 None celery sticks, chopped
1 tbsp tomato puree
1 cup dry white wine
3 None garlic cloves, crushed
1/2 cup mixed spices (such as ground coriander, allspice, anise, bay leaf, juniper)
1 oz thyme

Preparation

Heat the oil in a casserole dish, add the bones and saute gently over a low heat for 12-15 mins, stirring. Add the onion, carrot, celery and continue to saute for 10-15 more mins. Stir in the tomato puree and continue to cook for 18-20 more mins. Add the wine, 8 cups cold water, garlic and spices and leave to simmer over low heat for 2 hours 30 mins, skimming the foam, as needed. Add the thyme and continue to simmer for 30 more mins. Pour the stock through a sieve and season with salt and pepper. Pour into sterilized jars, if desired, seal and store for up to 3 months.