You want to get your bones roasting along with the carrot, celery, shallots, garlic and ground beef for about 20 – 25mins. You want it roasted and dark brown, but not burnt. Just keep an eye on it and toss things around about halfway through if needed.

Next up, place all those roasted goodies is a pressure cooker and cover with water. Be sure to scrape off any stuck on bits from the roasting tray. That stuff it delish and exactly what you want in your stock. Add in a teaspoon of tomato paste, a few peppercorns, a few sprigs of thyme and 2 bay leaves or any other herbs you want.

Cook on low pressure for 2+ hours. You can also do this without a pressure cooker, you just want it to barely simmer for 5-6 hours.

Once your stock is cooked you want to strain out all the bones and bits and then I like to add it to jars, let it cool to room temp and then place it in the fridge. This way the fat will solidify at the top and you can easily remove it, but don’t throw it away, it’s great to cook with. It’ll make some mean roasted potatoes.