Banana Protein Shake


2kg beef bones (mix of marrow, knuckle and meat bones)
6 sprigs thyme
2 tbsp apple cider vinegar (see Note)
2 carrots, quartered
1 brown onion, halved
2 stalks celery, chopped
4 garlic cloves
1 bay leaves


Preheat oven to 200°C or 180°C fan-forced. Place bones on a roasting tray. Roast for 30 minutes (see Note)
Transfer bones and fat to a 6L slow-cooker with remaining ingredients and enough water to cover bones. Close lid and cook on low for 24 hours (adding more water to keep bones covered).
Strain into a large bowl. Cool quickly by placing the bowl in a sink or large tub filled with iced-water. Chill. Discard hard layer of fat
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