There’s nothing quite as comforting and nourishing as a steaming cup of homemade bone broth. This recipe transforms simple lamb bones into a liquid gold, rich with collagen and a deep, savory flavor that store-bought versions just can’t match. Using your multi-cooker, we’ll extract every bit of goodness with a simple two-step process, leaving you with a versatile stock that’s perfect for sipping, soups, or elevating your favorite sauces. Get ready to warm your soul from the inside out!
Ingredients
• 2 lbs / 907g lamb bones
• 2 large onions, sliced
• 2 celery stalks, chopped
• ½ cup / 15g celery leaves
• 2 tbsp / 30ml apple cider vinegar
• 1 tsp / 6g salt
• 1 tsp / 1g dried thyme
• Water, to cover
Instructions
1. Directions
2. Place the lamb bones in the inner pot of your multi-cooker and pour in enough water to cover them. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Set the timer for 15 minutes on high pressure.
3. When the timer finishes, perform a quick pressure release by carefully turning the steam handle to the “Venting” position. Once the float valve drops, open the lid. Add the sliced onions, chopped celery, celery leaves, apple cider vinegar, salt, and thyme to the pot.
4. Secure the lid again, ensure the steam release handle is in the “Sealing” position, and press the “Slow Cooker” button. Set the timer for 3 hours on the low setting.
5. Once the slow cooking is complete, allow the pressure to release naturally for at least 15-20 minutes before opening the lid. Carefully strain the broth through a fine-mesh sieve to remove the bones and solids. Store the finished stock in an airtight container in the refrigerator for up to a week or freeze for later use.
Nutritional Information
• Total Time: 3 hours 15 minutes
• Serves: 4
• Per Serving: Calories 42 | Total Fats: 0.6g | Net Carbs: 4.3g | Protein: 3.4g | Fiber: 1.4g
Pro Tips
• For a deeper, more complex flavor and a darker color, roast the lamb bones and onions on a baking sheet at 400°F (200°C) for 20-30 minutes until browned before adding them to the pot.
• For a broth that gels beautifully when chilled (a sign of high collagen content), add a split pig’s foot or a few chicken feet along with the lamb bones.
• Feel free to add other aromatics like a couple of smashed garlic cloves, a bay leaf, or a teaspoon of whole black peppercorns along with the vegetables for extra depth.
• Once the broth is completely chilled in the refrigerator, the fat will rise to the top and solidify into a hard cap. This makes it incredibly easy to lift off and discard or save for cooking.
FAQ
Q: Why add apple cider vinegar to bone broth
A: The apple cider vinegar is an important acidic ingredient that helps break down the connective tissue and draw out the valuable collagen, gelatin, and minerals from the lamb bones into the broth.
Q: How do I get a bone broth that gels
A: For a broth that gels beautifully when chilled, which indicates a high collagen content, the recipe suggests adding a split pig’s foot or a few chicken feet along with the lamb bones during the cooking process.
Q: What is the best way to store this lamb bone broth
A: You can store the finished broth in an airtight container in the refrigerator for up to one week. For longer storage, it freezes exceptionally well. Consider freezing it in ice cube trays for easy, single-serving portions.
Q: Can I roast the bones before cooking
A: Yes, for a deeper, more complex flavor and a darker color, you can roast the lamb bones and onions on a baking sheet at 400°F (200°C) for 20-30 minutes until browned before adding them to your multi-cooker.
