Home Made Lamb Broth
Though not nearly as bad as the lamb recipe, this recipe did have at least one confusing error in the instructions. Other than that, this recipe was a lot easier to follow…but definitely not a traditional recipe! This recipe uses a crock pot instead of a soup pot set over the stove. That being said, it was delicious!
To start, the lamb bones are roasted. I got as much meat off the bones as possible, and then roasted them in the oven for 30 minutes.
While the bones were roasting, a crock pot is filled 3/4 with hot water and the veggies are added.
Now here’s the glitch in instructions. The next instruction is to put the bones in the crock pot, splash them with apple cider vinegar, and fill the pot 3/4 full of water. Um…deja vu? My pot is already filled with water and veggies, so I just added the bones and the vinegar to the already full pot.
And then it all sits “for a day.” Is that 24 hours? 8 hours? I don’t know! So I let it run overnight while we slept.
The next morning, the veggies and bones were drained out (using a small mesh colander, not the 4 layers of cheesecloth they suggest I use) and the soup was stored in containers before going into the freezer.
Okay, they messed up with the instructions but this was really good!! I think they were right when they said roasting the bones adds extra flavor.
Difficulty: Easy / Average
The recipe was pretty easy to follow, aside from trying to decipher some of the instructions.
With this recipe you’re meant to use the leftover lamb bones from a previous dinner, so really the only costs are carrots, celery, rosemary, an onion, and bay leaf. Apple cider vinegar and salt are also included.