Makes About 1 Litre (35 fl oz/4 cups)
60 ml (2 fl oz/1/4 cup) extra virgin coconut oil
1 kg (2 lb 4 oz) lamb marrow bones
2 litres (68 fl oz/8 cups) filtered water
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves
1 onion, peeled and quartered
1 bay leaf
2 tablespoons apple cider vinegar
Celtic sea salt and freshly cracked black pepper, to taste
1 Preheat the oven to 200°C (400°F).
2 Place a flameproof casserole dish on the stovetop over medium heat. Melt the coconut oil. Add the bones and stir to coat. Add the lid and transfer the casserole dish to the oven. Bake for 30 minutes or until the bones are browned.
3 Transfer to the stovetop. Cover with the filtered water. Add the remaining ingredients, including the seasoning.
4 Bring to a boil. Reduce the heat to as low as possible. Simmer for 4–6 hours. Add a little more filtered water from time to time if necessary.
5 Remove from the heat and allow to cool. Strain and refrigerate until the fat congeals on top. Skim off the fat and store the broth in an airtight container in the fridge or freezer, or freeze in ice-cube trays.
Tip Make bone broths in a slow-cooker – cook on low for up to 24 hours, topping up with filtered water if the liquid reduces too much.
Heal Your Gut by Lee Holmes, published by Murdoch Books