Today’s trend towards Healthy Bone Broth is epitomized in this exceptional recipe.  Many bone broth recipes are thick, smelly and often fatty. This is fat free, aromatic and clear. In fact, it’s a consommé, and is both tasty and vitamin-rich.  You may use this for a warm cup of soup or an elegant sit-down formal dinner.  Add gelatin and you have a perfect aspic.
Roasted Veal Bones
Roasted veal or beef bones should look as above.

Healthy Bone BrothThe end result should be clear and delicious.  This recipe is incredibly useful, not only as a bone broth, but as a base for other soups, and even for sauces.  Never underestimate it’s applications in other cooking.  We use this to make velouté, sauces and soups, aspics, patés and terrines.  Served as the base for meats, and other dishes, it adds incredible flavor.

Healthy Bone Broth
Prep time
Cook time
Total time
The "bone broth" craze started by chef Marco Canora in New York is simply a revisit to historic stock cookery. Here we offer an outstanding recipe full of incredible nutritional values.
Recipe type: Soups and Stews
Cuisine: American
Serves: 2 1/2 quarts
  • 4 pounds of veal bones (available from your butcher), or beef bones, shank and knuckles
  • 1/4 Cup vegetable oil
The Stock
  • 2 Cups red wine, such as merlot, burgundy or claret
  • 3 medium carrots, scrubbed but not peeled, trimmed and cut in half, lengthwise
  • 2 large Spanish or yellow onion, peeled, trimmed
  • 2 parsnips, scrubbed, trimmed, cut in half lengthwise
  • 2 celery stalks, trimmed, washed, cut in four pieces
  • Bouquet garni (tied in cheesecloth), consisting of 8 crushed peppercorns, 2 bay leaves (fresh, if possible), sprig of fresh thyme and two cloves garlic (smashed)
  • 3 1/2 Quarts pure water (avoid tap water which has chlorine in it, or mineral water)
To clarify
  • 10 ounces fat free beef shank
  • 1 Cup leeks, trimmed, washed thoroughly and chopped to 1//4-inch
  • 1 Cup onions, peeled, washed and diced
  • 1 Cup celeriac or celery root, peeled and diced
  • 1 Cup carrots, trimmed, peeled and diced to 1/4-inch
  • 3 vine ripened tomatoes, peeled and seeded
  • 2 teaspoons salt
  • 2 garlic cloves, crushed
  • 20 peppercorns, crushed
  • 2 bay leaves
  • 6 large egg whites
  • 1 Cup white wine
  • cheesecloth
  • filter paper or extra large coffee filters
  • large bowl
  • inverted kitchen stool
  • kitchen twine
  • rubber bands
  1. Preheat the oven to 400 degrees F.
  2. Place the bones, cut into 4-inch long pieces (no longer) into a roasting pan. Drizzle with vegetable oil. Roast the bones (laying on their sides) for 35 minutes, turning each twice during cooking. The bones should become nicely browned. Remove the bones and set aside.
Make the Stock
  1. Roast the carrots, onion, parsnip and celery in the same roasting pan for 15 minutes till golden brown. Remove vegetables to a 6 quart stock pot. Add the bones, including the marrow.
  2. Drain any excess oil from the roasting pan and set on the stovetop over medium heat. Add 2 cups wine, and deglaze the pan with a wooden spatula or spoon. Scrape all the caramelized drippings from the bottom of the roasting pan. Remove from heat. Pour into the stock pot, and add the bouquet garni and water.
  3. Bring to a boil uncovered, then reduce heat to simmer, covered for at least 6 hours. Skim any foam that has formed on top. Every hour, check the stock and skim any foam.
  4. Remove the solids using a strainer, discarding the bones and vegetables.
  5. Set the stock pot a little to the side of the flame, so that only 2/3 of the pot is over the flame. Bring to a furious boil. Any oil that is in the stock will rise to the top and gather on the side not over the flame. Using a ladle, gently remove as much of this as possible and discard. Remove from heat and allow to cool thoroughly.
Clarify the stock
  1. Grind the beef with the largest blade of a meat grinder.
  2. Remove all solidified fat from the cooled stock. To remove the smaller pieces, use as many pieces of coffee filter paper as necessary. The stock should be fat free.
  3. In a bowl, mix the beef and vegetables. Add salt, peppercorns, bay leaves and egg whites. Mix thoroughly with a wooden spoon or better, by hand to ensure that all ingredients are coated with egg white and bind together as much as possible.
  4. Slide the mixture into a 6 to 8 quart stockpot. Add the defatted stock.
  5. Bring to a boil for a few minutes, stirring with a spatula to ensure the ingredients to not stick to the bottom or sides of the pot. Use the spatula's flat end to scrape the bottom of the pot.
  6. Simmer the broth for 40 minutes without allowing it to boil. The egg whites will separate, taking with them all impurities in the broth.
  7. Add the white wine, stirring thoroughly. Allow to cool for 20 to 30 minutes.
To strain the stock
  1. Place a bowl large enough to hold at least four quarts between the legs of an inverted kitchen stool. Spread a layer of cheesecloth over the legs and place a coffee filter in the middle. Set another sheet of cheesecloth over it. Tie the cheesecloth on to each leg, using rubber bands to secure each.
  2. Gently ladle the liquid through the cheesecloth and filter into the bowl. The stock will be clear. Continue straining until all the liquid is removed. You may need to replace the combination of cheesecloth and filter a few times because of the build up of solids it catches.
  3. Be patient and allow the liquid to drain through to the bowl. This can be time consuming.
  4. The liquid in the bowl may be stored in sterilized containers for up to a week in the refrigerator. It may be served as consomme or sipped by the cupful, heated, as a 'bone broth'.


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