In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.
Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.
Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.
The stock can be frozen for up to 2 months.