Description

Ingredients

Scale

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

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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).

Notes

You can freeze bones after each roast until you have 1kg. Add your carrot and celery scraps to this freezer bag to make it even easier!

Prep Time: 5 minutes
Cook Time: 6 hours