Yield:
6 cupsIngredients
2 pounds lamb bones
2 quarts cold water
Dash of salt and pepper
1 bay leaf
2 sprigs thyme
6 peppercorns
1 potato, peeled and chopped
2 carrots, peeled and chopped
1 turnip, peeled and chopped
2 onions, chopped
3 stalks celery, chopped
Instructions
Combine bones, water, and salt and peppers in soup kettle. Bring to a boil, skim, reduce heat, and simmer, partially covered, 2 hours. Remove bones. Cool broth, chill, and skim fat from top. Bring stock to a boil, add bay leaf, thyme, peppercorns, and vegetables; reduce heat, and simmer 1 hour, partially covered. Strain.
