3 pounds lamb stock, coarsely chopped
3 stalks celery, diced
6 carrots, peeled and cut into 1/4 inch slices
1 tablespoon butter or margarine
1 (1 1/2 fluid ounce) jigger dry red wine
1 large onion, diced
1/4 teaspoon dried oregano
1 1/2 quarts water
1 1/2 cups beef broth
In a large pot stir together the lamb stock, celery and carrots, or as desired. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-high; cook 15 minutes more. Slowly pour in wine, stirring behind valve to distribute rising bubbles. Reduce heat to low, cover and simmer for 10 minutes. Return lamb stock mixture to pot and simmer for 1 hour.
Stir in dry wine, onion, oregano and water. Bring to a boil and add beef broth. Heat to a boil, stirring occasionally, then reduce heat. Bring to a boil and add wine and beef broth; simmer 5 minutes more. Reduce heat to medium-low; cook 5 to 10 minutes faster. Remove from heat and stir in lamb stock and celery mixture. Whisk thoroughly.
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