Bone broth is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?
I am pleased to bring you this recipe that includes fresh herbs for an added bit of flair.
- 1 pound lamb bones or other bone of our choice
- 1 tablespoon cooking oil
- 1 large onion diced
- 3 medium carrots chunked
- 3 stalks celery chopped
- 3 sprigs rosemary fresh
- 5 sprigs thyme fresh
- 3 gallons water more as needed
- salt optional
- Preheat oven to 400 F.
- Place bones in roasting pan. Cook for 30-40 minutes or until browned.
- In a large stock pot placed over medium heat, add cooking oil.
- Add onion, carrot, celery, garlic, and herbs. Saute for 5 minutes.
- Add bones including fat and juices from the roasting pan.
- Add enough water to cover the bones and bring it to a simmer. Reduce the heat to low.
- Simmer for 8 hours (or up to 24 hours) uncovered. Add more water as needed to keep the bones covered.
- Strain the broth through a fine mesh strainer lined with a tea towel.
- Enjoy hot or store in the refrigerator for up to a week.