Gut Healing Bone Broth

DSC_0077Gut Healing Bone Broth

I first became aware of bone broth at a local paleo friendly cafe on one of my morning coffee trips. I saw it listed on the menu among the usual beverage options and my initial thought was ‘why would anyone buy a cup of stock on the menu?’. I thought it was a little odd, nonetheless it naturally sparked my curiosity so I started trawling the internet for the health benefits. A large amount of articles heavily emphasised the health benefits. It turns out I have been living under a rock because  this iscertainly not a new health trend, it is what some people claim to be a ‘magic elixir’ that has been used historically across many cultures as a health aid. Simmering the bones allows the nutrients to break down to liquid form which our body can easily digest, in turn supporting our immune system and gut lining health.

If you look up the health benefits, you will be overwhelmed with the amount of information and recipes you will find. A source I found useful was ‘The Bountiful Benefits of Bone Broth: a Comprehensive Guide’ by Chris Kresser, a recognised leader in ancestral health, paleo nutrition, and functional and integrative science – Link to article.

As well as general information on broth, there is also a great amount of recipes online. However, once you get the gist of the main ingredients you can always add/remove other ingredients to suit your taste.

Below is hearty beef/lamb broth recipe that I recently made and I found it to be quite tasty :).


  • 1.5 kg of mixed beef and lamb bones

  • 2 carrots roughly chopped

  • 4 sprigs of rosemary

  • 6 sprigs of parsley

  • 2 medium onions, peel on and quartered

  • 4 garlic cloves, smashed

  • 1 tablespoon salt

  • 1 teaspoon whole peppercorns

  • 1 bay leaf

  • 2 tablespoons of apple cider vinegar

  • 2-2.5 litres of water


  1.  Roast the bones at 180C for 25-30 minutes and roast the other side for another 25-30 mins.

  2. Add all the ingredients in a large pot and cover with water at a medium heat.

  3. Once you have a high simmer, reduce the heat to a low simmer for 24 hours.

  4. Once the bones have broken down considerably and the  liquid has reached a dark brown colour, remove from the heat and strain the liquid to discard the bones and vegetables.

  5. Once the liquid is at room temperature, pour into glass jars and refrigerate.

  6. When ready to consume, skim the solidified fat at the top and then heat.





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