Bone Broth

If you use the knuckle bones, I would make the broth, then chill it & remove the top layer of fat. You could use that fat as a cooking fat then like you would bacon grease. Some friends have found that top layer to be a little hard on their stomach.

Be sure you use a casserole dish/Dutch oven/something with edges when you roast them! Trust me. Your oven will never be the same if this drips to the bottom (does anyone want to come clean my oven??)

I have not done the IP version. I always do it on slow cook low for 12 hours the first time & 24 hours the second. To do them the second time, I strain all of the broth, toss out the veggies, add new veggies & recipe items again. I also always keep a baggie of veggie scraps in the freezer to use for broth as well (scrapings when you peel carrots, etc).

The meat is really good on the osso bucco bones-I roast them & cook for the broth for a little while & then pull the meat off. 

This recipe says it makes 10 cups….I usually get closer to 12.

I use these containers from amazon to store our broth in the freezer. I have tried freezing in jars & have never had success even when I leave headspace. You can also pressure can your broth which makes it shelf stable & is easier to store.

*I do NOT feed the bones to our dogs after making broth because they have been cooked long enough that they are brittle.

Let me know if you have any other questions or I can help with anything.

Denise 

Osso Bucco Soup Bones
Knuckle & Rib Bones
Marrow Bones

(*if you are really thrifty & think ahead....save all of your bones when you cook our beef: bone in steaks, roasts, etc. Stick them in a freezer bag in the freezer & make broth when you have enough-leave any bits of meat or fat on them when you freeze them)