We do our best to use the whole animal and that includes the pile of bones that is often left after some lambs (or ewes) are butchered. The basics of broth are whats important and what we focus on, the subtleties are for the master chefs or personal preferences. At the time we produced this batch the COVID-19 pandemic is in full swing and we are confined largely to our home, so carrots, celery and some other goodies are missing, and in our kitchen that is okay. We used the bones from a lamb that a customer had turned into ground, so there are 7lbs, you don't need 7 lbs.
7 lbs lamb bones
1t coarse salt
3 onions (rough chopped)
1T black pepper corns
10 cloves garlic
3T tomato paste
3-4 bay leaves
(2c white wine would be good but we don't have any)
Preheat the oven to 425F. On a roasting pan spread out the bones, drizzle with olive oil and sprinkle the salt and pepper over them. Roast for 45 minutes to an hour.
Sauté onions, garlic (carrots and celery if you have them) in olive oil over medium heat until browned. Add tomato paste and cook a few more minutes. Deglaze the pot with white wine if you have it and water if you don't Add roasted bones and cover with water. After bringing the pot to a simmer skim off any foam or debris that comes off the bones. Add the herbs and spices and simmer 4-6 hours.
At this point strain the broth through a sieve or cloth and set it in the fridge or a cool place to allow the fat to rise to the surface. Skim the fat off and package in ball jars or heavy duty ziplocks. You can freeze broth for later use or put it in the fridge to use within a week.