Bone broth is a key ingredient in gut health. Simmering bones gently over a long time releases a variety of powerful nutrients. These minerals are easy to digest in this liquid form and are great for boosting your immune system. Use this broth as a soup or add it to casseroles and slow cooker meals. You can even add to simple dishes such as mashed potato or risotto.
INGREDIENTS
- 1kg roasted lamb bones
- 2 tablespoons apple cider vinegar
- 2 cups carrot and celery scraps
- 1 onion, roughly chopped
- 3 garlic cloves
- 2 sprigs of thyme
- salt & pepper
INSTRUCTIONS
SLOW COOKER METHOD
Place all ingredients into slow cooker and add enough cold water to cover the bones. Cook on low for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).
STOVE TOP METHOD
Place bones into a very large stockpot with the vinegar and enough cold water to cover the bones. Bring to the boil, add remaining ingredients, reduce heat and simmer gently with lid on for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).
