Categories: Soups/stews, Lamb 
      Yield: 1 servings 
  
      1    Bone from a 6-lb leg of             1 lg Ripe tomato OR 
           Lamb, cut in half                   1 c  Canned tomato, cut into 
      3    Stalks celery, cut into                  Small pieces 
           Small pieces                             Any drippings from roast 
      2    Carrots, cut into small                  Lamb 
           Pieces                              4    Peppercorns 
      2    Onions, peeled and                  1    Bay leaf 
           Quartered                           1    Parsley 
  
  add enough water to just cover the lamb bone.  Bring to a boil over high 
  heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or 
  until the stock is somewhat reduced and flavorful. If it tastes weak, 
  simply raise the heat a bit and let it reduce further. 
   
     2.  Drain the stock into a colander set over a large bowl. Remove the 
  bones and cut any remaining meat off and set aside. Discard the vegetables 
  and bones.  Remove any fat that has floated to the top. The stock can then 
  be refrigerated or frozen, or used right away to make a soup. 
   
  Makes about 8 cups. 
   
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 
        Shared by:  Karin Brewer, Cooking Echo, 2/93