Cinnamon Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

Bone broth has a reputation for being deeply warming and complex, and this version absolutely delivers — with roasted bones, bright lemon, and a lineup of aromatics that make every sip feel intentional. Many store-bought broths and seasoning blends sneak in cinnamon as a warming spice, which makes homemade the only truly reliable option for anyone avoiding it. Here, the warmth comes entirely from turmeric, ginger, fresh thyme, and rosemary, so you get that same cozy depth without any of the worry. The apple cider vinegar does the quiet work of drawing minerals out of the bones during that long, lazy simmer, while lemon zest and a finishing squeeze of fresh juice keep the whole thing tasting bright and clean rather than heavy. Roasting the bones first is the move that takes this from good to genuinely great — that deep golden color on the bones translates directly into a rich amber broth with serious body. It stores beautifully in the fridge once you skim the fat cap, and it's endlessly useful as a base for soups, grains, or just a restorative mug on a slow morning.

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Ingredients

6 servings

3 lb mixed beef or chicken bones (knuckles, marrow bones, backs, or feet)
2 tbsp apple cider vinegar
1 medium yellow onion, quartered
6 garlic cloves, smashed
3 celery stalks, roughly chopped
2 medium carrots, roughly chopped
1 lemon, zest peeled in wide strips (avoid the white pith)
2 tbsp fresh lemon juice
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 small bunch fresh parsley (stems and leaves)
1 tsp ground turmeric
1 tsp ground ginger
1 tsp salt, plus more to taste
10 cups cold water, or enough to cover bones by 2 inches

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deep golden brown on the surface.
2
Transfer the roasted bones to a large stockpot or Dutch oven. Add the onion, garlic, celery, carrots, lemon zest strips, thyme, rosemary, parsley, turmeric, ginger, apple cider vinegar, and salt. Pour in the cold water until the bones are submerged by at least 2 inches.

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