Prep time: 10 minutes

Quantity:  Approximately 1 – 2 litres

Ingredients:

• 2.5kg lamb bones (especially lamb neck bones) including 1 – 2 marrow bones
• 1 tbsp apple cider vinegar or 1/4 cup white wine
• 2-3 celery sticks
• 3 large carrots
• 1 onion, unpeeled and quartered
• 2 bay leaves
• several sprigs fresh thyme
• 1 bunch parsley

Directions:

• Put all the ingredients in a large stock pot, except the parsley
• add enough water (preferably filtered) to cover the ingredients (about 3 litres. The liquid should reach no higher than 2.5cm to the top)
• bring to the boil
• a large amount of scum will come to the surface, remove this
• then reduce heat to a low simmer, covered or uncovered for 8 – 12 hours
• continue to remove any scum regularly.
• just before finishing add the parsley and simmer another 10 minutes.
• strain the stock and discard the solids

Now just include it in your favourite soups, sauces and other recipes. 

Variations:

• For a deeper flavour, brown the bones over a low heat or roast in an oven before adding the other ingredients.
• For an asian flavour cook with ginger and lemongrass
• Add tomato puree at the end of roasting for a richer flavour.
• Replace lamb bones with beef or chicken. Chicken requires less cooking time eg 3 – 5 hours.
• Cook it in your slow cooker