Rich, deeply savory, and built entirely from whole ingredients, this slow-simmered bone broth is the kind of thing that makes your kitchen smell incredible for hours. Beef knuckles, marrow bones, and oxtail are roasted until deeply browned before ever hitting the pot, which gives the finished broth that gorgeous amber color and complex, meaty depth you just can't fake. A splash of apple cider vinegar goes in early and sits with the bones before the heat even comes on — it gently draws minerals out of the bones and into the liquid, making every cup more nourishing. Fresh thyme, rosemary, parsley, ginger, and turmeric round out the flavor without any packaged seasoning blends, so you know exactly what's in it. For anyone navigating grain sensitivities, store-bought broths and stocks can be a minefield of hidden additives and ambiguous "natural flavors" — this recipe sidesteps all of that with a completely clean, whole-food ingredient list. The long, lazy simmer does most of the work, and what you end up with is a silky, golden broth that's endlessly useful as a base for soups, braises, or just sipped straight from a mug.
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Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30 minutes, until deeply browned on the underside. Flip and roast for another 15 minutes, until browned on the second side.
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off any excess fat from the baking sheet, then add a splash of water to the hot pan and scrape up the browned bits; pour this liquid into the pot.
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