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Winter's Bone Broth With Horseradish Black Garlic and Persian Lime

Recipe Courtesy of Andrea Gentl

Prep time:  30 mins | Cook time:  1 day 1 hr

Total time:  1 day 1 hr 30 mins | Serves: 10-12 cups


  • 3 lbs. of Beef shin bones

  • 3 lbs. meaty bones such as beef shank or short ribs

  • 2 tablespoons Sicilian oregano

  • 2 tablespoons extra virgin olive oil

  • 2 medium yellow onions, halved with skins on

  • 4 whole heads black fermented garlic

  • 2 whole heads garlic

  • 2 whole Persian limes

  • 2 cups chopped horseradish

  • 1 celery root quartered

  • 1 parsley root quartered

  • 1 bundle of aromatics like thyme and parsley

  • 1/4 cup juniper vinegar or apple cider vinegar

  • 2 tbsp. kosher salt

  • 20 cups filtered water


  1. Preheat oven to 400

  2. Place bones on a large roasting tray. Sprinkle with Sicilian oregano. Generously salt the bones. Drizzle with olive oil. Roast bones for 1 hour turning midway through. Remove bones from oven and cool.

  3. When the bones are cooled, place in a large stock pot. I used a 7 quart Staub pot. Add remaining ingredients

  4. Add the water and allow the stock to come to a rapid boil, then lower heat to a bare simmer for 12-24 hours. (don’t be afraid to add more water along the way if need be.)

  5. Discard bones and other large debris and pour through a fine mesh strainer or a colander lined with cheesecloth. 

  6. Add salt to taste.

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