When we began building the ranch, shortly after the big decision to purchase it, we had to start thinking of how we would go about building it into a working ranch again.  We new that we needed to work a lot of extra hours to build outside of our existing businesses.  

It was a lot harder than we anticipated to maintain the businesses and build a ranch at the same time.  There were more struggles than I can count, but just as many joys and opportunities for growth.  The kids were 3, 4 and 5 years old when we started and the things they learned have been innumerable. 

Seth had a construction business and we moved from the home he beautifully built to the ranch house just a half mile up the road. 

​Shortly after I began a seasonal candle business where I made and sold soy wax candles.  I wanted so badly to somehow incorporate something natural from the ranch into my candles, but it just wasn't the right time, looking back.

Bone broth is a staple in our home, especially during the winter months. It is so nourishing and satisfying, not to mention, a super great ingredient to have on hand for many recipes calling for broth.

If you ever feel down in the winter time, or feel under the weather, this will pick you up. If you like spicy things - add cayenne, it is great for circulation! The garlic helps to strengthen your immune system along with the help of oregano.

​What you will need...
~ 2 to 4 lbs Osso Bucco sliced shank (or other marrow and knuckle bones)
~ 1/2 cup raw apple cider vinegar
~ 4 quarts of water
~ 4 carrots (cut in half)
~ 4 celery ribs (cut in half)
~ 1 onion (quartered)
~ 4 to 5 cloves garlic (whole)
~ sea salt ( to your taste preference)
~ 1 TBS dried oregano ( or use some fresh, if you have it)

To Prepare...

1) place Osso Bucco sliced shank in a crock pot and pour Raw Apple Cider Vinegar over bones.

2) Add water and allow to sit for 45 minutes to 1 hour. This allows the vinegar to start pulling the minerals from the bones and into the water.

3) Add more water, if needed to cover the bones.

4) Add remaining ingredients and cook on on low setting for 24 to 72 hours. ( or until bones become soft). ( make sure to scrape marrow from bones and into broth for full benefits of the broth.

Sip as is, add pasta or rice and serve, or store in the freezer for use in recipes.