Lamb Stock Recipe

Ingredients:

• 1kg (2½ lb) lamb bones
• water
• 1 cup tomato (fresh or canned)
• 1 medium onion , chopped
• 2 large carrots , chopped
• 2 stalks celery , trimmed and chopped
• 5 cloves garlic , chopped (or more)
• ½ teaspoon dried thyme
• 2 bay leaves
• 6 black peppercorns

Steps:

1. Preheat oven to 220C (425F)
2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3. Transfer the bones to the slow cooker
4. Add water, leaving 3cm (1½ inch) space at the top and cover
5. Cook on high – 2 hours
6. Skim off fat with slotted spoon
7. Reduce heat
8. Cover and cook – 4 hours
9. Strain and chill quickly
10. Cover tightly and store in refrigerator or freezer

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