What did we do with our leftover lamb bones from cooking our Lamb Madras? We turned them into a delicious Lamb & Herb Bone Broth.
Bone broth, broth and stock are all built on the same basic foundation; water, bones, sometimes meat, and vegetables. While stocks and broth are generally cooked for under 6 hours, bone broth can be cooked in excess of 24 hours.
If you are short of time, 8 hours of cooking will deliver a tasty broth. The longer you cook the broth for, the more nutrients will be simmered out of the bones.
Our bone broth can be used to replaced chicken, vegetable or beef stock in your favorite recipe. We’ve used it to enhance the flavor in our Winter Lamb Stew.
This broth makes approximately 4 serves. It can be stored in the fridge for up to 1 week or frozen for up to 3 months.
We add nutritional information to the base of every recipe, in the recipe notes section. If you can’t find it, you may be viewing our page through the very efficient “no frills” view. All you have to do is scroll to the bottom and click “View Non-AMP” and you’ll get the recipe and nutritional information in its full glory.
Ingredients for Making Your Lamb & Herb Bone Broth:
- 1 pound of Lamb Bones
- 1 tablespoon of Olive Oil
- 1 small Onion, large dice
- 3 medium Carrots, cut into chunks
- 3 sticks of Celery, roughly chopped
- 3 cloves of Garlic
- 3 sprigs of Rosemary
- 5 sprigs of Thyme
- 1-3 gallons of Water
- Salt, optional
Instructions for Making Your Lamb & Herb Bone Broth:
- Preheat oven to 200C/390F.
- Place lamb bones into a roasting pan and cook for 30-40 minutes, until well browned.
- In a large stock pot, add the oil and place over medium heat.
- Add the onion, carrot, celery, garlic, thyme and rosemary and saute for 5 minutes.
- Add the lamb bones and scrape any fat or juices from the roasting pan into the pot.
- Add 1 gallon of water and allow to come to a simmer before reducing the heat to low.
- Simmer for 8-24 hours uncovered, adding more water when the level drops. The amount of water you need will depend on how long you wish to cook the broth for.
- After the broth is cooked for your desired length of time, strain the broth through a fine mesh strainer.
- Enjoy hot or chill and use as desired.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
If you want to make a larger batch of Lamb & Herb Bone Broth, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.