This rich stock has such a distinctive flavour that it can only really ever be used with lamb dishes. This recipe makes about 1.1 litres / 2pt.
Preheat the oven to its highest setting • Chop the vegetables into a mirepoix.
Brown the lamb bones and vegetable mirepoix in a roasting pan, turning occasionally and carefully to avoid splashing hot fat on yourself. When done, the bones will be a golden brown and there will be a pool of hot fat in which the lamb bones are caramelizing. Take out of the oven and leave to sit for 5 minutes to cool slightly.
With a slotted spoon, transfer the bones and vegetables to a pan. Pour the fat away and deglaze the pan with the wine and an equal quantity of water (boil vigorously, scraping with a wooden spoon until all the caramelized elements are incorporated) and pour the contents of the pan over the bones and vegetables.
Add just enough water to cover (for a quick stock like this, which is almost a gravy in itself, be careful not to overfill the pan - the water level should barely cover the bones). There will be an immediate precipitation of discemible fat on the surface. Skim this off, then bring to the boil, simmer and skim again.
Leave to simmer for 1½ hours. During simmering, small amounts of cold water or handfuls of ice cubes can be added to encourage more fat to rise to the top for skimming. Strain through the sieve into another saucepan and reduce if necessary.
This stock will keep indefinitely if boiled up twice a week, and also freezes well.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.