3 lb Meaty lamb bones (shank or
Leg bone)
4    Whole garlic cloves
1    Bay leaf
12    Peppercorns
4    Celery stalks
1 sm Bunch of parsley
1    Whole onion
1 lg Carrot
Scraped layer
Salt

Place bones in large stock pot. Cover with water & bring slowly to
boil, skimming until no more foam comes to top. Tie garlic, leaf,
peppercorns, celery & parsley in cloth. Add onion & carrot. Cover &
simmer 2-3 hours. Remove all. Skim fat.