Lamb Bone Broth

Instructions

1. Roast the bones
   Preheat oven to 220°C (425°F). Place lamb bones on a large baking sheet and drizzle with olive oil. Roast for 30-40 minutes until deeply browned, turning halfway through. This step adds rich flavor to your broth.
2. Prepare vegetables and herbs
   While bones are roasting, roughly chop onions, carrots, and celery. Smash garlic cloves with the side of a knife. Tie herbs together with kitchen string to create a bouquet garni that can be easily removed later.
3. Combine ingredients
   Transfer roasted bones to a large stockpot or slow cooker. Add chopped vegetables, garlic, bay leaves, peppercorns, apple cider vinegar, and herb bundle. The vinegar helps extract nutrients and minerals from the bones.
4. Add water and simmer
   Pour cold water over everything until bones and vegetables are completely covered. Bring to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
5. Long, slow cooking
   Maintain a very gentle simmer for 6-8 hours, occasionally checking to ensure there's enough liquid (add more water if needed). The longer it simmers, the more nutrients and flavor will be extracted from the bones.
6. Strain the broth
   Once cooking is complete, remove from heat and let cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large container, discarding solids. Add salt to taste.
7. Cool and store
   Allow broth to cool completely. A layer of fat will solidify on top - you can either remove this or keep it for added flavor. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.