A family recipe that Dr. Patti Yik and Dr. Colin Race that is sure to warm up your tastebuds this Fall:

Ingredients:

– 3 lbs lamb or beef bones, thawed

– 3 large carrots, cut into chunks

– 2 stalks of celery, cut into chunks

– 1 onion, cut into 4

– 1 bulb of garlic, cut in half (do not peel)

– a handful of parsley leaves, cut only the bottoms leaving at least half of the stem

– 1 teaspoon salt (if desired)

– 2 teaspoons peppercorns

– 1 tablespoon apple cider vinegar

– 8 cups of filtered water

– more filtered water added as needed while cooking

Instructions:

– Preheat oven to 425F

– Spread the bones on a baking sheet with parchment paper. Bake the bones in the oven for 30 minutes, turning them after 15 minutes.

– Place bones, and all the vegetables, in the slow cooker

– Heat the water in the kettle, then add to the slow cooker along with the salt, peppercorns, and apple cider vinegar.

– Stir everything around thoroughly

– Set the slowcooker to low and cook for minimum of 20 hours.

– Add more water as needed – 2 cups every 10-12 hours will be required.

– Stir occasionally

– When finished, let it cool slightly before straining off the solids with a sieve into a large pot or bowl

– Refrigerate overnight to solidify the fat

– Remove the fat in the morning and heat the remaining broth to either freeze or drink!