Slow-Cooked Lamb Bone Broth With Rosemary & Garlic
This slow-cooked lamb broth is deeply nourishing and hydrating, supporting immunity as well as gut, joint and hormonal health. The bones provide collagen, amino acids and minerals to nourish the gut and joints. Antimicrobial garlic and comforting vegetables add immune-supporting antioxidants, and the rosemary not only provides an aromatic depth of flavour that pairs perfectly with the lamb, but also supports hormonal balance. Together, these ingredients create a comforting and versatile broth that can be drunk alone or used as a base for soups, stews or sauces," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 1.5kg organic lamb bones (neck, shank, or marrow-rich cuts)
- 1 onion, quartered (skin on for trace minerals)
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 tbsp apple cider vinegar
- 2.5 litres filtered water
- Salt, to taste
Method
- (Optional) Preheat oven to 200°C (400°F). Roast lamb bones for 30 minutes to deepen flavour.
- Add bones, vegetables, garlic, rosemary, vinegar, and salt to a large stock pot.
- Cover with filtered water and bring to a gentle boil.
- Reduce to a very low simmer and cook uncovered for 12–24 hours.
- Strain through a fine sieve or muslin cloth. Discard solids.
- Let cool slightly, then store in clean glass jars or freezer-safe containers.
