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Gordon Ramsay's Lamb Stock: The Bare Bones

Homemade stock is liquid gold. Easy, frugal and full of flavour, there's nothing tastier than soup made with hearty homemade stock. Roasting leftover beef or lamb bones from a weekend roast, gives stock a richer flavour and darker colour. Simmered for a couple of hours with a handful of vegetables, fresh herbs, wine and a litre or two of water lends a rich base and depth of flavour to stews, soups, braises and sauces as well as enriching grain dishes such as polenta and risotto. Making stock…

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