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

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

​

Ingredients

• 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

​

Instructions

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.