DIRECTIONS:

1. Pre-heat oven to 450 degrees F. Lightly oil a roasting pan or sheet tray that is large enough to contain the bones without over crowding them.

2. Roast the lamb bones in the oven, turning occasionally, until they brown,  about 45 minutes. 

3. Turn the oven down to 190 F. Put the roasted bones and any other fond in a 2-quart pot, cover with water, bring it to a full boil. Then place the pot into the oven for a few hours.

4. Add the onion, carrots and bay leaf for the last hour of cooking.  Strain (the finer the strainer, the better the stock). This will give you about a quart of stock. To make the demi-glace add a couple tablespoons of tomato paste and some garlic.  Other aromatics that are great to use here are leeks, rosemary, parsley and thyme. Reduce to 1/2 cup of liquid and add the butter in small amounts stirring vigorously.