General-purpose meat stock  
There's nothing like good home-made stock for adding an extra dimension to a stew or casserole, and it's a remarkably satisfying occupation, too, knowing that you're using every bit of the meat.

Left-over bones from the roast joint, or scrap offcuts of meat and bone. Try asking your butcher for 2 or 3 pounds of lamb bones, for instance, and play with the result.
2 decent carrots
2 sticks of celery
Herbs - thyme, marjoram and sage, a bay leaf, and any other herbs you favour.
A dozen whole peppercorns, salt.

Divide up the bones, etc., and pack them into a heavy saucepan or casserole. You might like to remove the fat beforehand, though it will add a little more flavour, and can be removed when the stock is made. Add a good handful of whichever herbs you prefer, and a bayleaf if you wish. Chop the carrots and celery into roughly 3-inch lengths, and slice them down the middle once or twice - but don't chop them too small - then pack them on top of the herbs. Add the peppercorns, a little fresh-ground black pepper, and a very little salt - you're not cooking for the table here, so you can always add more seasoning later.

Add boiling water, till the water just shows between the vegetable. Put it over a lively heat, bring it to the boil, and skim off the froth. Reduce the heat to the point where it's just simmering, cover it, and walk away for a couple of hours. When it's done, put it all through a sieve, cover, and leave to cool right down. When it's completely cool, you can remove the layer of fat from the surface, and underneath your stock will be delightfully thick, if not actually solid. Put it in half-pint measures in small resealable freezer bags, and freeze until you need it.