Although this broth can be made with raw lamb bones or lamb bones roasted in the oven until browned, I have been making this with smokey lamb bones grilled. We have a habit of grilling as much as possible and when the coals are finishing to ash, I have been throwing the bones on the grill to smoke them for soup making. Sublime!
This year I have been grilling my pork bones before making this broth, but it is delicious with fresh (often frozen) bones as well. Pork fat is rich in vitamin D and has, like olive oil 10% of the omega-6 fatty acid. Just make sure you are getting the pasture raised pork bones and all that lovely fat is power food!!
This is a lovely delicate broth for making all kinds of Asian dishes including Kao Man Gai! I always have some in the freezer for easy meals when work goes late. So any of my soup recipes has it as a base.
4 litres of cool water
3 lbs beef soup bones
2 ribs of celery
2 onions peeled & quartered
3 garlic clove
rind of one lemon
a few pepper corns
1) Begin by cooking the bones in water and bring to a very slow simmer. Skim any impurities off the top and add vegetables, herbs and spices. Cover and cook at a low temperature for 6 hours. Or, if you want the best results and you are preparing your broth in advance, leave on the stove top for several days, cooking when you are home at a low heat.
2) Remove from the heat, add salt and strain. Keep the meat solids, cartilage and any fat to return to the broth. If I use a pressure cooker, I cook it twice before I strain it.
4 litres of cool water
3 table spoons butter
1 carrot sliced
1 onion peeled & sliced
1 celery rib sliced
6 parsley sprgs
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf
2 lbs of fish heads or collars with fins
1-Saute the carrots, onions & celery with butter in a stock pot until soft & fragrant about 5 mins. Add the herbs and again cook until fragrant about another 5 mins.
2-Place the fish parts on top of vegetables & cover with water. Cook for 40 minutes to an hour at a low temperature, skimming if needed. Remove any of the meat that you want to save and return the bones to the pot. Continue to cook for up to 24 hours on a very low heat.
3-Strain when cool and add salt. Return the meat to the broth and make soup or freeze for later.