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

Susie Jacobs
Source: EatingWell Magazine, March/April 1994

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Recipe Summary test

total:
2 hrs 30 mins
Servings:
4
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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.

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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; carbohydrates 4.8g; dietary fiber 1.2g; sugars 2g; fat 0.1g; vitamin a iu 3180.1IU; vitamin c 13.1mg; folate 19.5mcg; calcium 23.4mg; iron 0.6mg; magnesium 8.5mg; potassium 133.6mg; sodium 597.3mg.
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