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Knuckle bones come from the joints of the leg. They carry more cartilage and connective tissue than marrow bones, and that is what gives homemade broth its body: simmered long enough, the collagen breaks down into gelatin, and the cooled broth sets up like jelly.
Roast the bones at 400°F for 30 to 45 minutes until browned, which deepens the flavor. Move them to a stockpot or slow cooker, cover with cold water, and add a splash of vinegar if you like. Keep it at a bare simmer for 12 to 24 hours, skimming the top now and then, and add vegetables and herbs in the last few hours. Strain, cool, and skim off the fat once it firms up - it is worth saving for cooking.
Short on time? Try our ready-made grass-fed beef bone broth.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on rangeland and irrigated pasture in the Big Horn Mountains near Ten Sleep, Wyoming.