Roasted Bone Broth

Want to take a little more time with your bone broth to have bigger flavor? Then start by roasting your bones first.

I've provided guidelines for roasting bones that haven't been cooked yet, although you can follow this recipe with already cooked bones as well.

Ingredients

• 2-4 pounds beef soup bones, pork bones, or lamb bones (or any leftover bones) 
• Vegetables, such as onions or garlic (whole, unpeeled), carrots or celery (roughly chopped), ginger, etc.
  
• Lard or olive oil 
• Salt and pepper
• Fresh herbs (if you have them) 
• 1-2 tbsp. lemon juice or apple cider vinegar
• Water, to just cover bones
  

Directions

1. Preheat the oven to 425 F. Spread the bones out in a single layer on a baking sheet (or two) and rub with your preferred fat (we like lard) and salt and pepper.
   
2. Roast for 30 minutes, then carefully flip, add the vegetables, and roast for 20 minutes more.
   
3. Remove from the oven. Let cool for 5 minutes, then transfer the bones and vegetables into your pot.
   
4. Add salt, pepper, lemon juice or apple cider vinegar, fresh herbs, and enough water to just cover the bones. Remember to leave a few inches of space at the top of the pot.
   
5. If using the slow cooker, set to low for 8-12 hours.
   
6. If using the Instant Pot, cook on manual/high pressure for 120 minutes.
   
7. When done cooking, strain the liquid from the meat and vegetables and let cool for 30 minutes.
   
8. Pour carefully into jars or preferred containers. Bone broth stores well in the fridge for 2-3 weeks.
   
9. To drink, reheat in a saucepan and add a pinch of salt and lemon juice. Enjoy!