Lamb bone broth

Ready in 4 hours | makes about 2 1/2 large mason jars

This is the perfect concentrated base for soups and other dishes - just be creative!

Ingredients

• bones from 1 leg of lamb (I used leftovers from Easter)

• 2 small white onions

• 1/2 garlic pod

• 3 sprigs rosemary

• 3 tbsp salt

• 2 tsp whole cumin

• 2 tsp mustard seeds

• 1 Medium-large stainless steel pot (gotta use a heavy duty guy since you'll be cooking for a minute)

Directions

1. Preheat oven to 450 F.

2. Line a baking sheet with new foil and roast the bones for 15-20 mins, flipping half way through (if you're using raw bones then roast for at least 45 mins to break it down a bit more - joint should be almost disconnected, strong lamb smell should be present... just don't burn it!).

3. Roughly chop garlic and onions (you don't even need to take the skins off since we're straining it out later).

4. Throw everything into the pot, even that stuff stuck on the foil - that's the good stuff.

5. Add 12 cups of water and bring to a boil on a high flame, then reduce to a simmer on the lowest flame.

6. Simmer for 4 hours or more - the more time you simmer for, the stronger the flavours will be. (Also I didn't want to burn so much gas or else I would've left it for longer).

7. Make sure you stir the pot every once in a while to prevent anything from sticking and burning at the bottom.

8. Strain over a large metal bowl using a fine mesh (you can line it with a cheesecloth to make it extra fine. I recommend taking out the bones first and then straining).

9. Let cool to room temp and store in a mason jar in the fridge for up to a week, or freeze to keep it longer. (If you're freezing, leave about 3/4 inches of free space from the top... cuz science lol).

You can use this in a variety of dishes including soup, rice, curry, stew, and more! When I come up with something to do with all this stock I'll share it with you.

Here's some pictures to go with the instructions if you'd like!

Please excuse my shaky hands and bad lighting, I'm perpetually tired and couldn't focus [*insert crying emoji here*]

***TIPS: I always put a grip under my board so it doesn't slip around. It lowers your chances chopping your finger off. Also make sure those knives are sharp - blunt knives increase your chances of, yes, chopping your finger off. Blunt knives also crush whatever you're cutting rather than a sharp cut, so instead of crying over onions, just sharpen your knives! Don't throw out the bones afterwards - crack them open and enjoy the marrow inside! It's really healthy and tastes great too. Another option is to freeze some of this stock in an ice cube tray and toss in a couple of cubes to make soup. Also, label the date on your jars so you know how fresh it is when you forget about it in your freezer... yeah I know you have stuff from 15 years ago in the crevasses your freezer. I see you.