SOUPS: Even though lamb stock is not usually called-for in making soup, it is still useful to know how to make it.

LAMB STOCK:

         

6 lamb bones                                                  

2 veal bones

trimmings from 4 lamb racks**                      

trimming from 2 veal racks**

2 onions, cut into large chunks                       

3 carrots, cut into large chunks

2 cloves garlic, crushed                                  

4 sprigs thyme

10 whole peppercorns                                    

1 tbsp oil

** trimmings of racks and bones are available at the butcher’s shop**.

In a large heavy-bottomed stock pot, heat 1 tbsp. oil over medium high heat, brown bones and trimmings without stirring, in batches if necessary, until they are well browned. Remove with tongs and set aside. Add vegetables to pan and cook until they are caramelized. Arrange bones and trimmings on top of vegetables and pour in 10 quarts of water.

Bring to a steady simmer and skim off the foam that rises to the top. Add thyme, garlic and peppercorns. Cook stock for 5 hours. Turn off heat and let the mixture sit for 30 minutes. Strain through a fine cheesecloth. Chill and refrigerate until needed.