The inevitable recipe during a Paleo reset monthly challenge. I consider this a foundation for cooking (just like vegetable stock and tomato sauce), not a recipe. Since we’re going to use it in tomorrow’s recipe, I want to make sure you all know how to make it though. It takes seconds to put it together but it will boil for a long time- so much the better if you have a slow cooker and can leave it overnight.

Bone broth is one of the richest sources of proteins (collagen and gelatin that can’t be found in muscle meat), amino acids (such as glycine, proline, glutamine) and minerals (calcium, magnesium, copper, iron, manganese, phosphorus, potassium, sodium, zinc). It can improve gut and cardiovascular system functions, skin health, bones joints and muscles, liver and kidney function, brain and eye health, immune system function and sleep quality.

It’s extremely cheap to make and it gives you an opportunity to use bits of vegetables that you would otherwise throw away to make the most of every single ingredient. You can make a huge batch and freeze it into small containers to take out as needed.

Ingredients (for about 1 litre):

500 gr marrow bones

400 gr oxtail

400 gr short ribs

5 Tbsp olive oil

4 lt water

1 onion, peeled and chopped in 4

1 leek, trimmed and washed

4 celery stalks

4 carrots

2 bay leaves

2-3 cloves

Grated zest from one lemon

Any other vegetable you’d get rid of

Preheat the oven to 220’ and roast the bones for about 20-30 minutes.

In the meantime in a high pot pour the olive oil, once it’s hot add the vegetables and stir for a few minutes before adding the water. Don’t fill your pot to the edge or you’ll struggle when adding the bones.

Once the bones are well roasted, scrape them with their juices into the pot, cover and let simmer for at least 8 hours (up to 24 in a slow cooker) on a low heat.

Sieve to separate the liquid and use for your recipes (it keeps 5-6 days in the fridge and up to 3 months in the freezer) or freeze for later use.

Enjoy!