|1.5 kg||lamb bones|
|15 ml||olive oil|
Pre-heat oven to 180°C.
Place bones on an oven sheet and roast them for 30 minutes or until golden brown.
In the pressure cooker, heat oil and fry the onions, celery, and carrots in oil until browned.
Remove the bones from the oven and add them to the fried vegetables in the pressure cooker.
Cover the bones with 2000 ml of water and leave to cook for 6 hours.
Remove the bones and strain the broth through a fine-mesh sieve and allow it to cool.
Refrigerate/ freeze until ready to use.
This recipe was developed for Lamb and Mutton SA by Abigail Jacob 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.