I really like to use as much of an animal as I possibly can and making a traditional bone stock is a fantastic way to extract nutrients and minerals from what is often regarded as waste. Roasting the bones gives the resulting broth a wonderful depth of flavour and colour.
Rinse the bones under cold water until the water runs clear being careful to remove all visible traces of blood.
Heat the oven to 200ºC. Pat the bones dry and place in a single layer in the roasting tin. Roast in the oven for 40 minutes turning the bones over half way through.
Drain the fat from the tin and transfer the bones to the stock pot. Add the apple cider vinegar and cover the bones with cold water and slowly heat to a gentle simmer on a medium setting, skimming off any scum that rises to the surface.
Simmer uncovered for 3 hours, removing any scum periodically.
After 3 hours add the carrots, onion, celery peppercorns and bouquet garni and continue simmering with the lid on for a further 2 hours.
Remove the stockpot from the heat and leave to cool for 15 minutes and then carefully strain the liquid through a fine sieve into an appropriate sized container.
Taste the stock and if it is too watery pour into a saucepan and reduce to the desired concentration.
Allow to cool and then place in the fridge. Once it is cold remove any fat that has solidified on the top and pour into small containers for freezing
1.5 kg Lamb/hoggett/mutton bones
5 litres of cold water
2 tablespoons of Cider Apple Vinegar
3 onions peeled and halved
3 carrots washed and chopped into 5cm lengths
2 celery stalks including leaves or you can substitute with a bulb of fennel
1 bouquet garni containing 2 bay leaves, 4 sprigs of thyme and 4 sprigs of flat leaf parsley