Gordon Ramsay Lamb Stock Recipe

1kg lamb rib or neck bones
2-3tbsp olive oil, plus extra to drizzle
1 onion, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
½ clove of garlic

1 ½ tsp tomato puree or
2 whole tomatoes
75ml dry white wine
1tsp black peppercorn
1 bay leaf
A few sprigs of thyme and flat leaf parsley

1) Preheat the oven to 220 degrees Celsius.

2) Spread the bones out on a large roasting pan and drizzle with a little olive oil to coat. Roast for about 45-60 minutes, turning over halfway, until evenly browned.

3) Heat the oil in a large stockpot and add the vegetables and garlic. Stir occasionally over medium-high heat until golden brown. Add the tomato and fry for another 3 minutes. Add the wine and let boil until the liquid is reduced by half.

4) Add the bones to the stock pot and pour in enough water to cover; about 2 litres. Bring to a simmer and skim off the froth and scum that rises to the surface.

5) Add the peppercorn and herbs. Simmer the stock for 4-6 hours or until you are happy with the flavor, then take the pan off the heat. Let stand for a few minutes before passing through a fine sieve. Leave to cool and chill, or freeze in convenient potions.

Use fresh stock within 5 days or keep frozen for up to 3 months.