Lamb Stock

500 g lamb bones
½ tsp SIDS CRAZY SALT
2 tbsp rice bran oil, plus extra to drizzle
1 large yellow onion, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
6 cloves of garlic, peeled
2 tsp tomato paste
⅓ cup dry white wine
1 tsp black peppercorns
1 bay leaf
A few sprigs of thyme and flat leaf parsley

Preheat the oven to 220°C. Spread the bones out on a large roasting pan and drizzle with a little oil to coat. Roast for about 45-60 minutes, turning the bones over halfway, until evenly browned.
Heat the oil in a large stockpot and add the vegetables, SIDS CRAZY SALT and garlic, stirring occasionally over medium-high heat until golden brown. Add the tomato paste and fry for another 3 minutes. Add the wine and boil until the liquid is reduced by half. Add the bones to the stock pot and pour in enough water to cover, about 4-6 cups. Bring to a simmer and skim off the froth and scum that rises to the surface.
Add the peppercorn and herbs. Simmer the stock for 4-6 hours or until you're happy with the flavour, then take the pan off the heat. Let stand for a few minutes before passing the stock through a fine sieve. Cool the stock to room temperature, then cover and refrigerate for up to 48 hours. The fat from the stock will rise and congeal at the surface and can then be removed with a spoon and discarded. Fresh stock should be used within 5 days or keep frozen for up to 3 months.