Lamb Bone Broth

March 20, 2020 • 0 comments

Bone broth is in our top 4 'go-to' recipes because we'll make a batch, portion it out and freeze so that it can be added to so many other dishes. Bone broths are filled with incredible nutrients that are particularly important for your body this time of year as it works to defend you from the abundance of colds and flus going around. If you have been suffering through this winter with illnesses, this is hands down the foundation of everything else we would create to support and nourish our body.

Ingredients

(4 lb) Lamb Bones
(5) garlic cloves
(2) onion

Directions

I use about 4lb of bones for 4 quarts of finished broth. This project takes some time so you might as well make as big of a batch as you can manage.

Blanch bones. Bring your bones to a strong boil for 20 minutes. I skim off the frothy top a few times during boiling. Drain you bones in a colander. Give them a quick rinse if needed.
Roast bones, 450F, until almost overdone. This step is really important or the broth will end up like dirty dish water not the rich, deep caramel color pictured. Cook anywhere from 1-1.5hrs. You want these bones really deeply colored without being burnt.
Add bones, 2 onions (cut in half, skin on) and 5 cloves of garlic (skin left on is fine) to water in a big stockpot. Don't do too much water as this will be your concentrate. Just comfortably cover bones.
Simmer as long as possible (at least 1.5-2hrs but more is better).
Drain broth and add ice to cool quickly. We usually put the entire container in the fridge to finish cooling and then portion out to place broth in the freezer

by Whitney Freeman