Bone Broth goodness!

We're on the Bone Broth bandwagon around here, at Stirling Estate Lamb.

It's soooo good for you. It's an excellent source of minerals and is known to boost the immune system and improve digestion. It's high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content*.

It can be made from the bones of beef, lamb, poultry or fish. We, of course fancy the lamb version.

This particular gut-healing recipe comes from Lee Holmes' latest cookbook - Heal Your Gut - Supercharged Food. A great guide for healthy cooking for your family. I've varied it a little to use my slower cooker, as I find it easier than the stove.

Ingredients

1/4 cup extra virgin olive oil.
1 kg lamb marrow bones
2 litres filtered water.
2 carrots, peeled and roughly chopped.
2 celery stalks, roughly chopped.
3 garlic cloves.
1 onion, peeled and quartered.
1 bay leaf.
2 tablespoons apple cider vinegar.
sea salt and freshly cracked black pepper, to season.

Directions

1. Preheat the oven to 200°C 2. Place a flameproof casserole dish on the stovetop over medium heat and melt the coconut oil. Add the bones and stir to coat. Add the lid and transfer the casserole dish to the oven. Bake for 30 minutes or until the bones are browned. 3. Transfer to your slow cooker, cover with the filtered water and add the remaining ingredients, including the seasoning. Simmer for 24 hours. Add a little more filtered water from time to time if necessary. 4. Allow to cool, then strain and refrigerate until the fat congeals on top. Skim off the fat and store the broth in an airtight container in the fridge or freezer, or freeze in ice-cube trays.