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Bone Broth

December 1, 2022 • 0 comments

Bone Broth
Bones, oxtail, and any other cuts high in cartilage and connective tissue are first blanched to remove surface proteins and bone fragments then roasted with garlic and onions to begin building flavor. The roasted cuts, alliums and all the drippings are added to the pot or slow cooker with wine, vinegar, herbs and water to begin a long, gentle simmer. With an hour or two until the planned finish time the remaining vegetables are added. The broth is strained and then poured through cheesecloth to produce a rich bone broth. Salt and fresh lemon juice to taste and you have a beautiful, healing elixir packed with nutrients and collagen rich gelatin.
  • Prep Time:
  • Cook Time:


  • (1 package) Osso Buco / Soup Bones
  • (1 package) Oxtail - Beef
  • (1 knuckle, 1-2 marrow) Beef Bones
  • (2 heads) Garlic
  • (2 medium or large) Onions (any color)
  • (3-5 sprigs) Thyme
  • (1-2 sprigs) Rosemary
  • (1 Tbsp) Black pepper berries
  • (2-3 leaves) Dried bay leaves
  • (half bottle) White wine (or red) DRINKABLE!
  • (1 oz) Apple cider vinegar
  • (1/2 cup- whole or chopped) Tomatoes - cherry or slicing
  • (2 cups large chunks) Carrots
  • (2-3 ribs in large chunks) Celery
  • (handful) Parsley
  • (half) Lemon
  • (ENOUGH) Salt (GOOD SALT!)


  1. Boil a large pot of water and blanch bone/oxtail cuts for about a minute to remove bone fragments and free surface proteins.
  2. Drain cuts and place on oven sheet pans with cloves of one garlic head and a onions. Season generously with course salt (pepper optional).
  3. Roast at 450F for 30-45 min or until bone edges darken nicely.
  4. Place bones, alliums and all the fond (juices and bits) into a large stock pot along with bay leaves, herb satchel, and second head of garlic.
  5. Add wine, vinegar and top with water until bones are submerged.
  6. Simmer for minimum 5-7 hours (12 hours is plenty) at temps around 190-200F.
  7. With an hour or two left to desired finish time add celery, parsley, carrots and tomatoes.
  8. Using a slotted spoon, wire ladle or similar remove and separate most of the meat, bones, and veggies. Pour remnants through a course strainer, then fine strainer (or in batches through a fine strainer.
  9. By hand, pick the meat from oxtails and osso buco to use later (excellent taco meat!), use appropriate veggies for snacks or soup, and put the remainder in the compost or pig/chicken feed.
  10. Let broth cool until fat solidifies but still liquid and remove what you can with a fork (great for roasting potatoes!) then strain remainder through cheese cloth to remove sediment.
  11. Add fresh lemon juice and salt to taste. Broth cooled to refrigerator temps will likely turn gelatinous (which is excellent!) but can be restored to sipping gold by gentle heat.
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