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• Salt & pepper lamb bones and short ribs
• Add about 4 tablespoons olive oil to a preheated 10-12 quart dutch oven
• Add lamb bones to pot and brown on high heat on all sides
• Remove lamb bones and add short ribs fatty side down
• Brown on all sides
• Add lamb back to pot with short ribs
• Add hot tap water to cover meat (8 to 10 cups)
• Add carrot, celery, onion, garlic and Bay leaves
• Bring to boil, reduce to low and simmer for 2 1/2 - 3 hours
• Remove meat and bones and set aside to cool
• Strain broth through a large seive in batches, discard vegetables
• Place broth in a large container and place in the freezer for a few hours or in the refrigerator overnight
• When meat bones have cooled enough to handle, remove meat and discard bones and any residual fat
• Refrigerate meat until ready to finish soup
• Remove fat which has risen to the top of the broth container
• In dutch oven over medium heat, sauté leek, shallot & mushroom until lightly browned
• Add thyme, allspice garlic, butternut squash and sweet potato
• Sauté briefly, then deglaze with wine
• Add broth and cook until squash and potato are tender
• Add meat and heat through
  
  
  
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