Published: by Absolutely Recipes, in the Meat recipes category.

Pork, Sage And Onion Bone Broth Recipe.

Ingredients:

3 LBs Ham Hock
2 TBSP Extra Virgin Olive Oil
1 Cup White Wine
12 Cups of Water
2 Onions (Quartered)
1 TBSP Black Peppercorns
1 Bunch Fresh Sage (Chopped)
1 TSP Finely Ground Salt

Recipe Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Arrange the ham hock to the baking sheet and drizzle with the extra virgin olive oil.
Roast ham hock in the oven for 30 minutes, until it begins to turn brown, turning half way through cooking.
After the ham hock has browned slightly, remove from the oven and transfer it to a large, heavy stock pot.
Add the wine, water, onion quarters and peppercorns to the stock pot.
Bring the pot to a boil over a medium-high heat, then immediately turn the heat down to low and simmer the mixture for 8-10 hours.
Skim any foam that appears on the surface of the bone broth.
After 7 hours, add the chopped sage leaves to the stock and continue simmering for one hour,
Strain the bone broth and season with a pinch of salt, serve immediately or pour into jars and store in the refrigerator for up to 7 days or in the freezer for up to 4 months.

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