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


    1. Soak bones in cold water overnight. Drain and pat dry.
    2. Preheat oven to 400°.
    3. Arrange shanks, bones and all vegetables except parsley on large baking sheet. Drizzle with olive oil and season with salt & pepper.
    4. Bake in the oven for 45 minutes, turning ingredients occasionally.
    5. 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.
    6. 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.
    7. 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.
    8. Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
    9. Remove stock from refrigerator and remove the fat from the top of the surface.
    10. 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.
    11. 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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      • Great article. I make buffalo bone broth from your products as needed and I have stored it in the freezer for many months, but best long term storage has been pressure canning the buffalo broth…now we’re talking several years storage. It is a real joy not to have to worry about losing electric power because I have bone broth on the shelf plus I can make a meal faster without having to defrost the stock. How about providing rendered buffalo fat for those of us who homecraft artisan soap?

      • I can the stock using the usual pressure canner method and my stock lasts a year or two on the shelf without refrigeration. I also give it away as gifts. So much more delicious than store bought.

        Kerry Montgomery
      • My only comment is that I’m wondering why you remove the fat. I make broth with a very similar recipe from bone marrow bones and the collagen and fat I feel are what gives it so much flavor. And I do agree you can keep it in the fridge for a long time as the fat and collagen give it a good seal. Good stuff!!!


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