Homemade broths are easy to whip up with leftover bones and freeze well.

Susie Jacobs
Source: EatingWell Magazine, March/April 1994

Gallery

Recipe Summary

total:
2 hrs 30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lamb bones in a stockpot. Pour in 12 cups cold water or enough to cover. Bring to a boil and skim off froth. Add remaining ingredients and simmer, partially covered, over low heat for 2 hours. Strain the broth through a fine sieve, discarding bone and vegetables. Let cool. Chill and skim off fat.

    Advertisement

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.

Nutrition Facts

21 calories; protein 0.7g 1% DV; carbohydrates 4.8g 2% DV; dietary fiber 1.2g 5% DV; sugars 2g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 3180.1IU 64% DV; vitamin c 13.1mg 22% DV; folate 19.5mcg 5% DV; calcium 23.4mg 2% DV; iron 0.6mg 3% DV; magnesium 8.5mg 3% DV; potassium 133.6mg 4% DV; sodium 597.3mg 24% DV; thiaminmg 3% DV.