Oh my goodness, but I’ve found what I think is the best recipe for the most delicious bone broth ever created! This is inspired by a recipe I came upon while scrolling the Internet and I made a few adjustments on ingredients and quantities, and now I think this will be my go-to recipe from now on. You can use our lamb soup bones and ribs to make this either in a large stock pot or Instant Pot or other pressure cooker. I use the 8 qt. IP to save the hours of slow simmering in a stock pot. Using the pressure cooker also locks in massive amounts of flavor.
Here’s the easy recipe:
Best Ever Lamb Bone Broth (Stock)
- Pressure Cooker or Instant Pot
- 2-3 pounds Fox Trot Farm Lamb Bones
- 1 tbsp olive oil
- 1 medium onions cut into wedges
- 3 ribs celery broken into thirds
- 3 medium carrots broken into thirds
- 3 cloves garlic halved
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme or 1 tsp dry
- 1-3 gallons water
- Salt to taste
- Sauté vegetables and herbs for a few minutes till hot.
- Add bones to pot and cover with water to max fill line in PC or IP. (Bones may be above the max fill line, but water should be just to the line.
- Set to high pressure for 1 hour and then allow pressure to drop naturally.
- Remove bones from broth and strain liquid.
- Freeze in quart bags or can in a pressure canner, pints for 20 minutes and quarts for 25 minutes at 10 pounds pressure. (National Center for Home Food Preservation)