Finally, the slow cooked (24 hours) Lamb Bone Broth is done. Thanks to the multifunction Crock.Pot.
I always wanted to have it during my intermittent fasting limited eating window. Now there’s an additional valuable use while nursing my wife in her recovery process.
She had the first cup and she loved it.
The lamb bone broth is flavoured with organic herbs like Rosemary, Thyme, Parsley and I added some Kerala spices like cardamom, cloves, cinnamon and black pepper.
Added in were carrots, mint leaves, garlic, ginger and onion.
Of course Apple Cider Vinegar is added as an essential.
As for all organic preparations, treated filter water is used.
Sea salt will be added only at the time of consumption.
The excess broth will go into the freezer for use on a daily basis.
I love my Crock.Pot.