Name: Lamb and beef bone broth
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: serving
Cuisine: Ingredients
Ingredients: 950 g lamb bones; 950 g beef bones; 300 ml cold water; 126 g onion; 65 g carrots; 65 g celery; 65 g tomato paste; 1 bay leaf; 2.5 ml dried thyme; 2.5 ml black peppercorns crushed; 1 garlic clove; 4 stalks fresh parsley; 10 g butter

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Ingredients (13)

950 g	lamb bones
950 g	beef bones
300 ml	cold water
126 g	onion
65 g	carrots
65 g	celery
65 g	tomato paste
1	bay leaf
2.5 ml	dried thyme
2.5 ml	black peppercorns — crushed
1	garlic clove
4 stalks	fresh parsley
10 g	butter

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Method:

Blanch the bones in water for 5 minutes.

Drain out the water and place bones in an oven tray and brown at 240°C for 20 minutes.

Chop onions, carrots, and celery.

Make a herb sachet from bay leaves, black peppercorns, and dried thyme and parsley stems.

In a saucepan, heat butter and olive oil, add chopped vegetables, and brown.

Add browned bones and vegetables to a pressure cooker and fill with water.

Add tomato paste and herb sachet.

Pressure cook for 3 hours

Remove from the heat, release the pressure

Remove bones and strain the broth through a fine-mesh sieve.

Allow to cool at room temperature and store in the refrigerator for 2 weeks or the freezer for 3 months.

Make these cheeky tangy BBQ marshmallows that melt and bastes any ribs, steak or chops while on the braai OR add this broth to bulk up your favourite ramen bowl.

This Basic beef and lamb bone broth recipe was developed for Lamb and Mutton SA by Runyararo Tiwirayi Mhere and Simmy Maenetsa as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.