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Yield:
Makes 5 cups
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Ingredients

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Directions

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  • In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.

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  • Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.

  • Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

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