The real deal about bone broths

I’m sure you’ve all heard about the health benefits of bone broths.

Well here’s the thing.

You don’t need to go to all of the hassle and time of cooking a bone broth when a meat stock will actually do the trick.

With a bone broth you need to get the bones, brown them and then cook them for at least twenty four hours and then have you ever actually tasted a bone broth – not very nice. There’s also a certain theory that you are extracting a whole bunch of the not so great things (heavy metals) that may be in those bones because of the long cook time eeek.

With a meat stock the cook time is about three hours and all the gelatinous goodness is all yours within that time frame. All you need is some meat with a bone – lamb or pork shoulders with the bone are perfect – or a whole chicken. Pop the meat into a baking dish or pot if it’s a chicken with some aromats such as rosemary, thyme, mint, garlic and onions – cover and cook for three hours on 150 degrees in the oven for the pork or lamb and on the stove on low for a few hours for the chicken and tah dah you have your meat stock.

Yes it’s that easy.

You’ll have some meat to eat with veggies or salads for quite a few meals and the lovely stock to drink. One cup a day when you first get up is the perfect start to a cool winters morning. I usually freeze the stock in cups and pull one out of the freezer before I go to bed.

Here are a couple of recipes to get you started:-

Lamb Shawarma – https://www.sharonhespe.com.au/lamb-shawarma-meat-stock-recipe/

Pork Bossum – https://www.sharonhespe.com.au/slow-cooked-pork-bossum/