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Buffalo Bone Broth / Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. 

Note: If you double this recipe, be sure to double your cooking time too. 

Buffalo Stock

Ingredients (Makes about 4 quarts):

Buffalo Shanks

Preparations:

    1. Preheat oven to 400°.
    2. Arrange shanks, bones and all vegetables except parsley on large baking sheet. Drizzle with olive oil and season with salt & pepper.
    3. Bake in the oven for 45 minutes, turning ingredients occasionally.
    4. Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water and add the apple cider vinegar and parsley.
    5. Bring to a full boil over high heat on the stove top. Reduce heat to simmer (bubbles should barely break the surface), cover and simmer for 48 hours.
    6. Using a slotted spoon scoop bones, meat, and vegetables out of the pot. Optional: Reserve the marrow-bones that still have the marrow inside for spreading on toast and wrap up usable shank meat, which will be fall apart tender for a later use. See recipe for Layered Nachos.
    7. Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
    8. Remove stock from refrigerator and remove the fat from the top of the surface.
    9. Return stock to stove top and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
    10. Transfer hot broth into clean, warmed jars and cover with lids. Store in the refrigerator for up to one month. Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.
    Photo Credit: Jill O'Brien
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      18 comments

      • Great recipe, and I love the rich, satisfying taste of bison bone broth. I tried using red wine in place of vinegar for the acid and it worked beautifully!

        kathleen turner
      • My apologies for not getting your questions answered. You can leave the fat on, but as someone mentioned above it will become rancid and lessen your time in the refrigerator. However – you could freeze in in bags. I would also follow the tip above on blending it to emulsify fat with broth. I remove the fat for more versatile uses and clarity, but reserve for other uses in cooking or spreading on toast.

        jill
      • I have a similar question to a few others above that seems to maybe not be answered but could also be my pregnancy brain: could we keep the fat if we wanted to or would it make for a distasteful broth? I’m making for postpartum so the more fat I can get, the better. Thank you!

        Danielle

        Danielle

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