(Total Time: 3 HOURS 15 MIN| Serves: 4)
2 lbs lamb bones
2 large onions, sliced
2 celery stalks, chopped
½ cup celery leaves
2 tbsp apple cider vinegar
1 tsp salt
1 tsp dried thyme
Place the meat in the pot and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Add the remaining ingredients and seal the lid again.
Set the steam release handle and press the ‘’Slow Cooker’’ button. Set the timer for 3 hours on low pressure.
When done, release the pressure naturally. Remove the bones and keep the stock in the refrigerator until use.
Per Serving (Calories 42 | Total Fats: 0.6g | Net Carbs: 4.3g | Protein: 3.4g |Fiber: 1.4g)