Lamb soup bones make a rich, mineral-forward broth for soups, stews, sauces, or sipping. Roast the bones first for deeper flavor, then simmer gently with vegetables, herbs, and a splash of apple cider vinegar.

Ingredients

• 2 to 4 lb lamb soup bones
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• Filtered water, enough to cover
• Sea salt to taste

Directions

1. Roast lamb bones at 425 F for 30 to 40 minutes if deeper flavor is desired.
2. Add bones, vegetables, garlic, vinegar, bay leaves, and water to a stockpot or slow cooker.
3. Simmer gently 10 to 18 hours, skimming if needed.
4. Strain, season with salt, and chill quickly.
5. Use for soups, stews, sauces, or sipping broth.