How to make Homemade Beef Bone Broth

4 - 5 pounds beef bones (a mix of marrow bones, knuckle bones, and meaty bones is ideal)
1 beef shank
2 tbsp olive oil
1 whole onions, peeled
2 whole carrots, peeled
2 whole celery stalks
4 cloves garlic
2 bay leaves
1 tsp black peppercorns
Water, enough to cover
⅓ cup apple cider vinegar
Salt to taste

Sear the Meat
Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Season the beef shank and any meaty bones lightly with salt. Add all the meat to the pot together and sear until deeply browned on all sides. Work in batches only if needed to avoid crowding.
This step builds the foundation of flavor directly in the pot—no roasting required.
Add the Aromatics
Add onions, carrots, celery, garlic, bay leaves, and peppercorns.
Add Water & Vinegar
Cover everything with cold water (about 12–14 cups). Stir in the apple cider vinegar—this helps extract collagen and minerals from the bones.
Simmer Low and Slow
Bring the pot just to a gentle boil, then immediately reduce to a low simmer. Skim off any foam that rises to the top during the first 30 minutes.
Simmer covered for 2 1/2 -3 hours
Add more water if needed to keep the bones submerged.
Strain the Broth
Remove the bones and vegetables. Strain the broth through a fine‑mesh sieve into a large bowl or container.
Cool & Store
Let the broth cool completely. Refrigerate overnight, then skim off any hardened fat from the top (save it for cooking—it’s gold).