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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.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Beverage
Cuisine: American
Servings: 4 servings


  • 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.


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.