Lamb Broth

Ingredients

• 1 kg lamb bones or game bones (and meat pieces), chopped
• 200 g soup vegetables, diced
• 1 onion, diced
• 2 garlic cloves, peeled
• 1 tbsp Tomato Paste
• 250 ml red wine
• 1 spice
• 1 thyme sprig
• 1 rosemary sprig
• Salt

Instructions

1. 1.

   In a Dutch oven, roast the bones with the soup vegetables, onion and garlic dry in a 180 °C preheated oven. Remove from the oven, stir in the tomato paste and sauté over the stove; deglaze with red wine and let evaporate. Add enough water to cover the bones. Add the spice, thyme and rosemary. Simmer uncovered on low heat for 2–3 hours.

2. 2.

   Strain the broth through a muslin-lined sieve, season with salt.