5lbsof lamb trim and scrapand a few bones (or use all bones if trim isn't available)
2cupseach cut into large dice: carrots onion and celery
1cupdry red wine
¼cupflavorless oillike grapeseed, safflower or canola
Waterto cover about 3 qts
Bouquet: wrap these ingredients in cheesecloth and tie with twine
A few cloves of garlicwhole
10black peppercorns
a few sprigs of fresh thyme
2fresh bay leaves or 1 dried
1bunch of parsley
The green top of a leekwashed and cleaned of dirt
For finishing the dish
Cooked jasmine or basmati riceor another grain or rice you like
3ouncesfresh lamb meat per person cut into small dice or roughly ¼ inch cubes
1ouncedried Boletus pallidus mushroomsor another dried mushroom, like porcini or other boletes
Instructions
Pre-heat an oven to 375, then lay the lamb trim out on a sheet tray lined with parchment (it makes cleanup easy afterwords) and roast until deeply colored and golden brown, roughly 45 minutes, during the last 15 minutes, toss the vegetables with oil and add the vegetables to the sheet tray (this may take longer depending on your ovens intensity).
Next, transfer the roasted trim and vegetables to a slow cooker ( I like the 6-7 qt size), then add the wine and lamb. Cover with water until the ingredients are nearly covered, but not covered completely (I describe this to line cooks as when the vegetables look like hippopotamuses floating in the water).
Cook for 6-24 hours at a slow simmer or high setting on a slow cooker (preferably 24 hours for maximum collagen extraction) until the broth is deeply colored and aromatic. Strain out the solids and reserve the broth, you should have about ½ gallon of liquid.
Season the broth lightly with salt to taste, add the mushrooms and infuse for 20 minutes, remove, chop finely and reserve. Cool the stock.
To serve, put some cooked rice, raw diced lamb, and some of the finely chopped mushrooms in a warm bowl. Ladle very hot broth over the ingredients at the table, then serve. You can also let guests pour hot broth out of a coffee pot or something similar at the table for a DIY effect/interactive course.
Notes
This is just a basic template, by all means, jazz it up and put some wilted greens in it, top it with a poached egg and some herbs, put in a fun grain instead of rice, make the stock with only bones, etc.