Categories: Soup- Stew- Chowder- Chili
Ingredients
- 2 to 2 1/2 lbs. lamb bones
- 1 onion, stuck with a couple of cloves
- 1 stalk of celery
- 1 carrot
- 3 bay leaves
- 6 peppercorns
- 2 quarts of cold water
Directions
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In a 4-quart saucepan combine the lamb bones, onion, celery, carrot, bay leaves and peppercorns. Cover with cold water and bring to a boil. Reduce the heat and simmer, covered, for 2 hours or until any remaining meat falls from the bones.
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Strain the broth into a large bowl and cool in the refrigerator. Save any bits of meat if you want to make Scotch Broth. The broth can be frozen in small containers to use in sauce and gravies a needed or as a base for soups and stews.
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makes 2 quarts