Slow Cooker Bone Broth

Prep Time: 45 minutes
Cook Time: 24—48 hours


1 lb Beef Shank Meat

1 - 2 lbs. Beef Marrow Bones

1 - 2. lbs Beef Knuckle Bones

3 Carrots

2 stalks Celery

1 Onion

3 cloves Garlic

2 Bay Leaves



  • Preheat oven to 400 degrees
  • Roast beef shank and bones for 40 minutes, turning over half way through cooking.
  • Rinse and rough chop carrots and celery. Peel onion and cut into wedges.
  • Place all ingredients in slow cooker and cover with water.
  • Cook on low for 24—48 hours adding additional water to keep ingredients covered.
  • Pour broth through fine mesh colander or colander lined with cheesecloth. Discard bones and vegetables. (Bones are not ideal for pets after being cooked for this length of time.)
  • Let cool. Refrigerate for up to 5 days. A layer of fat will rise to the top, this can be used for cooking or discarded.
Consider storing extra broth in the freezer for future enjoyment!