Bone Broth

Have you tried our vindaloo lamb shanks recipe? Do, it’s a hearty meal for dinner. But make sure you keep the leftover bones – you can substitute them for the beef bones in this broth, which really is like drinking a hug in a bowl
Bone Broth
ITP Images
Bone Broth
April 28, 2020
Preparation Time 10 minutes
Cooking Time 24 hours
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
1 onion, unpeeled and halved
1 head of garlic, halved
1 medium carrot, peeled
1 thumb-sized piece of ginger, chopped
1 tbsp tomato paste or apple cider vinegar
30g spinneysFOOD Fresh Parsley
1 tbsp spinneysFOOD Whole Black Peppercorns
2 spinneysFOOD Bay Leaves
1 tbsp spinneysFOOD Salt, plus more as needed
2kg roasted mixed beef bones (such as marrow, short rib and knuckle)


  • 1

    In a large saucepan or the pot of a pressure cooker, add the oil and sauté the onion, garlic, carrot and ginger until softened – approx. 5 minutes.

  • 2

    Add the tomato paste, parsley, peppercorns, bay leaves and salt and sauté for 5 minutes. Add the bones. For a stove top: fill the saucepan with enough water to just cover the bones. Simmer for at least 16-24 hours or until the bones are falling apart. For a pressure cooker: fill the pot with water until the max line is reached. Cook on high pressure for 4 hours and allow the pressure to naturally release.

  • 3

    Season the stock to taste with salt and set aside to cool until warmish.

  • 4

    When cool enough to handle, strain and divide between airtight containers. Chill in the fridge for at least 2 hours, or until the stock is jellified and fat has formed a solid lid.

  • 5

    Spoon off the fat and reserve it for another use (like roasting vegetables, toasting bread, or frying potatoes).



If using fresh bones for this recipe, blanch them in salted water first to remove any impurities.


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