Nutrition per serving may change if servings are adjusted.
1½ pounds lamb bones
1 onion, peeled and studded with 1 whole clove
1 carrot, peeled
½ cup celery leaves
½ cup parsley stems
1 clove garlic, peeled
1 teaspoon salt
8 whole black peppercorns
Place lamb bones in a stockpot. Pour in 12 cups cold water or enough to cover. Bring to a boil and skim off froth. Add remaining ingredients and simmer, partially covered, over low heat for 2 hours. Strain the broth through a fine sieve, discarding bone and vegetables. Let cool. Chill and skim off fat.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
21 calories;0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 3,180 IU vitamin A; 13 mg vitamin C; 23 mg calcium; 1 mg iron; 597 mg sodium; 134 mg potassium
Vitamin A (64% daily value), Vitamin C (22% dv)