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1
Preheat the oven to 450F.
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2
Pour 1/4 cup oil into a heavy large roasting pan; place the pan in the oven until the oil and pan are very hot, about 3 minutes.
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3
Add the lamb bones to the pan, turning to coat with the oil.
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4
Return the pan to the oven and roast until the bones are a rich dark brown color, turning the bones occasionally, about 45 minutes.
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5
Add the tomatoes, leek, carrot, chopped onion, shallots, garlic and tomato paste.
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6
Stir to mix well.
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7
Return the pan to the oven and roast until the vegetables are a rich brown color, about 30 minutes.
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8
Meanwhile, line a heavy medium saute pan with aluminum foil.
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9
Heat the remaining 2 tablespoons of oil in the pan over high heat.
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10
Place the onion halves, cut-side down, in the pan.
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11
Cook until the onions are black on the bottom, about 8 minutes.
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12
Set aside.
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13
(This will lend a depth of color and flavor to the finished stock.)
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14
Transfer the roasting pan to the stove.
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15
Add the cold water, scraping up any browned bits from the bottom of the pan.
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16
Add the thyme, bay leaves and parsley and bring to a simmer over 2 burners on medium-high heat.
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17
Add the blackened onions and reduce the heat to medium-low and simmer for 3 to 4 hours, skimming the stock every 15 minutes to remove the fat and foam that accumulate at the top.
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18
Strain the stock through a fine-mesh strainer, cool in the refrigerator and remove the fat from atop the stock.
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19
Cover and refrigerate for 2 days before using.
