• 6 pounds lamb shanks and any meat trimmings
• 2 medium onions, coarsely chopped
• 3 carrots, coarsely chopped
• 1 rib celery, coarsely chopped
• 6 sprigs fresh parsley
• 2 sprigs fresh thyme
• 3 cloves garlic, smashed
• 2 small bay leaves
• 2 cloves
• 10 peppercorns
• 3 ripe tomatoes, sliced

Preheat the oven to 450°F. Place the bones and any trimmings in a large roasting pan and roast until browned, about 1½ hours. Transfer to a large stockpot and cover with cold water. Heat to boiling and skim the scum from the surface. Reduce the heat and simmer uncovered 1 hour, skimming frequently the first half hour.

Meanwhile, pour off most of the fat in the roasting pan. Add the onions, carrots, and celery; cook on top of the stove or in the oven until tender and browned. Add the vegetables to the stockpot. Pour a half inch or so of water into the roasting pan and boil, scraping up the browned bits on the bottom. Add to the stockpot with the remaining ingredients. Simmer uncovered 4 to 6 hours.

Remove the solids from the stock with a slotted spoon or large skimmer. Strain the stock through a cheesecloth-lined strainer and let cool to room temperature. Refrigerate until cold, then remove the fat from the top. Reduce the stock if you want a more intense lamb flavor.