One hot oven tray, and your broth goes from pale to profound
There's exactly one technique separating an everyday pale broth from the deep mahogany kind you'd happily sip from a mug: roast the bones first. Fifty minutes in a hot oven, a smear of tomato paste, and every browned edge on that tray becomes flavour in the pot. French kitchens have sorted their stocks into white and brown for centuries, and this is the brown one — richer, rounder, made for gravies, French onion soup and cold evenings. The oven does the clever part. The pot just needs time.
Ingredients
- 1kg Your Farmer lamb bones
- 2 tbsp tomato paste
- 2 brown onions, quartered (skin on)
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 1 head garlic, halved horizontally
- 125ml red wine or water, to deglaze the tray
- 2 bay leaves and a few sprigs of fresh thyme
- 1 tsp black peppercorns
- Cold water to cover (about 2.5 litres)
Instructions
Heat the oven to 220°C. Spread the bones on a large roasting tray and roast for 30 minutes.
1kg lamb bonesSmear the bones with the tomato paste, add the onion, carrot, celery and garlic to the tray, and roast for another 20 minutes until everything is deeply browned — dark edges, not black.
2 tbsp tomato paste2 onions2 carrots1 head garlicTransfer the bones and vegetables to a large stockpot or slow cooker. Set the hot tray over a burner, pour in the wine or water, and scrape up every browned bit with a wooden spoon; pour it all into the pot.
125ml red wineCover with cold water and add the bay, thyme and peppercorns. Bring to the barest simmer (or set the slow cooker to LOW) and cook for 8 hours, skimming any foam early on. Never let it boil.
2 bay leaves1 tsp peppercornsStrain through a fine sieve, discard the solids, and cool. Refrigerate overnight and lift off the set fat cap — keep it for roasting potatoes (optional).
Season only when you use it: sip it hot from a mug with a pinch of salt, or build it into gravies, onion soup, braises and risotto.
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Why Roasting Changes Everything
Browning is flavour — the same reaction that makes a seared steak taste better than a boiled one works on bones and vegetables too. Roasting builds hundreds of deep, savoury flavour compounds on the surface of the bones that a raw bone straight into water simply never develops, and the tomato paste adds colour and a faint sweet-sharp edge as it caramelises. That's the entire difference between the French kitchen's white stock and brown stock: one starts raw, one starts roasted. The deglazing step matters just as much — the crusty film on the tray is concentrated flavour, and rinsing it into the pot with wine is the cook's version of sweeping up the gold dust. Done gently, the finished broth from a bag of Your Farmer® grass-fed lamb bones comes out clear, mahogany and rich enough to drink on its own.
Swaps and Variations
The same roast-first method is exactly what our beef bones want — the beef bones guide runs the longer-simmered version. No wine? Water deglazes nearly as well; you lose a little acidity, nothing more. Rosemary instead of thyme pushes it towards Sunday-roast territory, and a couple of dried shiitake mushrooms in the pot deepen the savouriness further without announcing themselves.
Storage and Leftovers
Left under its fat cap in the fridge, the broth keeps for up to 5 days — that waxy seal is how kitchens stored stock before refrigeration, and it still works. Broken, use within 4 days, or freeze for up to 6 months in portions. This is the broth worth reducing by half for the freezer: double-strength brown broth is a gravy waiting to happen, and a single frozen cube lifts a midweek pan sauce into something you'd order out. Leftover idea: hot broth, a mound of caramelised onions, toast and melted cheese on top — French onion soup by the shortest possible road.
The bones are one tick on the order form of our pasture-raised lamb share — the cheapest route to the most impressive thing in your freezer.
Frequently asked questions
What's the difference between this and regular bone broth?
My broth tastes slightly bitter. What happened?
Can I do the long simmer in a slow cooker?
Why did my broth turn to jelly in the fridge?
Is the red wine essential?
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