Bones and trimmings from	1 Thyme, fresh, sprig OR
2 Celery, stalks, trimmed	1 Cup Tomato, fresh or canned
-- 2 racks of Lamb	1/2 Tsp Thyme, dried
-- and, Chopped	1 Medium Onion, chopped
1/2 Cup Water, plus more as	2 Bay leaves
5 Garlic, cloves, chopped	2 Large Carrots, chopped
-- needed	6 Peppercorns, black

Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned,
about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the
roasting pan. Place over medium-high heat and stir in 1/2 cups of
water, scraping up any browned bits. Pour these deglazed juices into
the stockpot.

Add remaining ingredients and water to cover. Bring to simmer over
medium heat, reduce heat to low, cover partially, and simmer 3 to 4
hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer
of dampened cheesecloth. Gently press solids to extract all of the
liquid, discard the solids. Cool. Remove fat from surface.

Stock can be stored for up to a week in a refrigerator.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York