Instructions: In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover. Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours.

Strain the broth through a sieve, discarding the bones and vegetables. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat. The stock can be frozen for up to 2 months.

This recipe yields 5 cups.

Yield: 5 cups

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