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Coles

  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • No added sugar

A simple recipe for rich, nourishing and delicious bone broth, including how to make it and how to best use it to soak up all the benefits. 

  • Makes8, About 8 cups (2L)
  • Cook time3 hour 30 minutes
  • Prep time10 minutes, + chilling time
Bone broth

Ingredients

  • 2kg beef or lamb soup bones
  • 2 large brown onions, quartered
  • 1 bulb garlic, halved horizontally
  • 4 carrots, coarsely chopped
  • 2 sticks celery, chopped
  • 2 tbs apple cider vinegar
  • 1 bunch thyme or rosemary (optional)

Nutritional information

Per serve: Energy: 223kJ/53 Cals (3%), Protein: 9g (18%), Fat: 1g (1%), Sat Fat: 0.3g (1%), Sodium: 270mg (14%), Carb: 3g (1%), Sugar: 1g (1%), Dietary Fibre: 0g (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the beef or lamb bones, onion, garlic, carrot and celery in a large roasting pan. Roast for 30 mins or until browned.

  2. Step 2

    Transfer roasted bone mixture to a saucepan or stock pot. Add 12 cups (3L) of water. Place over medium-high heat. Cover. Bring to the boil, then reduce heat to low. Simmer, partially covered, for 3 hours. Use a large metal spoon to skim any scum from the surface from time to time.

  3. Step 3

    Place a fine sieve over a large, heatproof bowl. Strain bone mixture into the bowl, discarding solids. Set aside to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to chill and for the fat to solidify.

  4. Step 4

    Remove broth from the fridge. Use a metal spoon to carefully remove and discard fat from the surface of broth.

Recipe tip

Use bones high in collagen if available e.g. knuckle, neck, feet or marrow bones. However, all bones will work well, including beef, lamb, pork or turkey, chopped chicken carcass, chicken feet or necks.

COOK. STORE. SAVE
Use it up:
Buy a whole chicken and use the carcass for this recipe, or use the bones from lamb shanks or osso bucco – any recipe that calls for fall-off-the-bone meat that you can recycle the bones for. Same for veggies past their prime, like parsnips, radishes, shallots or even beets.

Clever storage: Make a big batch, because bone broth is easy to store and keeps well refrigerated or frozen. This means you can always have this nutritious elixir on hand whenever you need it! Whichever way you choose to store the bone broth, ensure you cool it to room temperature first. If you plan to use it within a few days, pop it in an airtight container in the fridge and use it within 4-5 days. To freeze, pour it into freezer-safe containers or bags, label it with the date it was made and freeze for up to six months. A great tip is to divide into small portions – say 250ml, 500ml or 1 litre – based on the quantities you’re most likely to use. 

Bone broth recipe

A rich, soothing and nourishing broth made by slowly simmering marrow-rich animal bones for hours, or sometimes even days, bone broth is a deeply savoury and nutritious beverage. It can be enjoyed warm on its own or used as a base for recipes, such as soups, stews and sauces. The slow cooking is what sets bone broth apart from stock – the process of gently simmering over hours is designed to extract the maximum nutrients and minerals from the bones, such as collagen, gelatin, amino acids and calcium. The resulting liquid is lauded not only as a flavourful drink, but as a restoring tonic. Perfect for when you’re feeling under the weather or need a bit more of a boost, it makes use of bones that would otherwise likely go to waste, is incredibly versatile, and is great for you.

How to make bone broth

When making bone broth, you use a similar method to making stock, but the bones – you can use beef, lamb, pork, turkey or chicken – are generally roasted in the oven before making the broth. The best bone broth is one that is simmered low and slow with a selection of aromatics, such as onion, celery, garlic and herbs, but you can adjust your bone broth recipe based on whatever you have on hand. To maximise the benefits of bone broth, use the best-quality bones you can find, preferably organic or bones from animals that have been raised as naturally as possible. Adding a generous splash of an acidic ingredient, such as apple cider vinegar, helps break down the bones and draw out all those nutrients.

The longer it is cooked, the richer your resulting bone broth will be in colour and flavour. You can also make it in a slow cooker if you don’t want to leave a pot simmering on the stove for so long.

How to use and serve bone broth  

You can soak up the bone broth benefits by enjoying it warm on its own as a nourishing brew. Sip just as it is or add your favourite spices and herbs to create a comforting beverage. Woody herbs like thyme and rosemary work well, but you could also use sage, coriander or parsley. It’s an excellent base for a range of recipes, particularly hearty soups, stews and casseroles – just add your favourite selection of vegetables, meats, grains and spices for a nutritious, wholesome meal. You can also use bone broth in place of water or stock to cook grains, such as rice, quinoa or pearl barley for an extra boost of nutrients. Bone broth can be substituted for stock in any recipe. 

Now get cooking

The recipes you can make with your homemade bone broth are many and varied! Substitute the water or stock from this spring vegetable and chicken broth or this hearty chicken noodle soup, or swap bone broth for the stock in this meatball pho for a richer flavour. It’s also the perfect addition to this spring beef casserole and for adding a nutritious boost to this hearty pork and sausage cassoulet. If you love making your own bone broth, try this homemade chicken stock recipe, too. 

 

FAQs

Bone broth

Bone broth
  • Makes8, About 8 cups (2L)
  • Cook time3 hour 30 minutes
  • Prep time10 minutes, + chilling time
Ingredients
  • 2kg beef or lamb soup bones
  • 2 large brown onions, quartered
  • 1 bulb garlic, halved horizontally
  • 4 carrots, coarsely chopped
  • 2 sticks celery, chopped
  • 2 tbs apple cider vinegar
  • 1 bunch thyme or rosemary (optional)
    Description

    A simple recipe for rich, nourishing and delicious bone broth, including how to make it and how to best use it to soak up all the benefits. 

    Method
    1. Step 1

      Preheat oven to 200°C. Place the beef or lamb bones, onion, garlic, carrot and celery in a large roasting pan. Roast for 30 mins or until browned.

    2. Step 2

      Transfer roasted bone mixture to a saucepan or stock pot. Add 12 cups (3L) of water. Place over medium-high heat. Cover. Bring to the boil, then reduce heat to low. Simmer, partially covered, for 3 hours. Use a large metal spoon to skim any scum from the surface from time to time.

    3. Step 3

      Place a fine sieve over a large, heatproof bowl. Strain bone mixture into the bowl, discarding solids. Set aside to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to chill and for the fat to solidify.

    4. Step 4

      Remove broth from the fridge. Use a metal spoon to carefully remove and discard fat from the surface of broth.