Hands-on time: 5 minutes
Cooking time: 1 – 1½ hours
Makes 8 cups
2lb/950g lamb bones
12 cups water
1 leek, whole & peeled
1stalk of celery with leaves. Cut in half
1 large carrot, whole and peeled
1 tsp salt & pepper to taste
1. Place everything in large Dutch oven or pot. The water should come to within 2” of the top of the pot.
2. Bring to simmer (just little bubbles around the sides of the pot) –Never to a boil. Then reduce heat to medium-low. This gentle heating ensures that the soup will remain clear.
3. Skim soup of fat and scum frequently. This usually takes about 30 minutes. Pour the soup through a sieve into a large bowl and remove the lamb.
4. Return the soup and vegetables to the pot. Continue to cook over low heat until reduced to 8 cups (about 1 hour). Taste for seasoning and add salt and pepper to taste. Remove the vegetables.
5. Let the soup cool to room temperature uncovered until cool before refrigerating.
I like to fill medium sized zip lock baggies (2 cups of broth), lay them flat on a rimmed baking sheet and freeze them. Once frozen they can be easily stacked file folder style and will take up much less freezer space than containers.