What you need:

2 tbsp olive oil

2 large (about 3-4 lbs) raw lamb or beef bones (with or without meat)*

9 quarts cold water

4 large carrots, washed, unpeeled and halved

2 large onions, unpeeled and quartered

A couple extra onion peels, if available

1 heart of celery (including stalks and leafy tops), washed and halved

1 leek, chopped and rinsed to remove any grit

1 head garlic, unpeeled and halved cross-wise

1/2 bunch parsley (leaves and stems), rinsed

1 bunch thyme (about 15-20 sprigs), rinsed

2 tbsp coarse salt

1 1/2 tbsp whole peppercorns

8 juniper berries (or 2 sprigs rosemary, rinsed)

5 bay leaves

3 whole cloves

3 whole pods cardamom, cracked

what you do:

Add the oil to a large saucepan over medium-high heat; add the bones and brown on all sides, about 5 minutes.  Add the bones (along with any juices in thesaucepan) to a large stock pot along with the water; bring to a full boil over high heat, skimming off any foam or scum that rises to the top.  Once boiling, turn heat down and simmer 1 hour with the lid on but slightly ajar, skimming off any scum from the top.

Add all remaining ingredients, turn heat up to high, and bring to a boil again; turn heat down and simmer uncovered 4 hours.  Cool and strain through a cheesecloth-lined colander placed over a large pot to catch the stock, squeezing the cheesecloth to extract as much stock as possible; discard the solids.  If the bones had meat on them, pull the meat off and use it in whatever you want.

Pour the stock into freezer-safe storage containers, cool to room temperature, and then refrigerate overnight.  The next day, skim the fat off the top; keep the stock in the fridge for up to 3 days or in the freezer 6 months or longer.


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