The encyclopedia of Creative Cooking: Basic Lamb Stock

• 2 1/2 pounds lamb shoulder bones and trimmings
• 1 tablespoon salt
• 1 teaspoons peppercorns
• 2 cups coarsely chopped celery and leaves
• 1 large clove garlic, halved
• 2 onions, quartered
• 2 carrots, coarsely chopped

Combine bones and 2 quarts water in large heavy saucepan; bring to boil. Reduce heat; simmer 15 minutes, skimming top occasionally. Add remaining ingredients; simmer 1 1/2 hours. Strain stock through fine sieve; cool. Remove fat. Yield about 1 1/2 quarts.