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2 kg lamb bones (leg, shoulder or ribs; 10cm - 15cm in length)

350 g onion (3)

200 g carrot (4)

180 g tomato (2)

3 unpeeled cloves of garlic

1 bay leaf

1 small bunch of parsely

2 sprig of thyme

1 sprig of rosemary

2 tablespoons of olive oil

5 litres of water

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