Bone Broth
Homemade lamb broth with herbs. Use it to reduce inflammation and add strength to joints. Make a larger batch by doubling, tripling or quadrupling the ingredients. Store the extra frozen or pressure can it for even longer shelf life. Use it as a nutritious hot beverage or add it to your soups and stews.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
If you made a larger amount, freeze the remaining broth in container sizes that fit your everyday needs or pressure can for longer term storage.