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Bone Broth (Natural Collagen)

Recipe by Rocio Valdivia Montaño on InstagramAdded 8 August 2026.

30 minutes to prep, 18 hours to cook. A hearty, nutrient‑rich bone broth that’s perfect for a comforting bowl or as a base for soups and stews. Slow cooking extracts collagen and minerals, giving the broth a silky texture and deep flavor.

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Method

  1. Choose bones with cartilage and joints (use beef shanks).

  2. Soak the shanks in water with a little vinegar for 20 minutes to remove impurities.

  3. Rinse well, drain, and transfer the bones to a slow‑cooker.

  4. Add 700 ml to 1 L of water per pound of bone, just enough to cover the bones.

  5. Add ½ tablespoon of vinegar per pound of bone to help extract minerals and collagen.

  6. Cook on low heat for 14 to 18 hours.

  7. Strain the broth, let it cool, and refrigerate.

  8. The next day, fat will rise to the top and gelatin will settle at the bottom.

  9. Store the broth in the refrigerator for up to 5 days or freeze for up to 6 months.

Tips while you cook

Pre‑soak bones
Soak the beef shanks in water with vinegar for 20 minutes before rinsing and cooking.
Cover bones with water
Add just enough water to cover the bones after transferring them to the slow‑cooker.
Low‑heat long cook
Set the slow‑cooker to low and cook for 14 to 18 hours.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Rocio Valdivia Montaño’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Bone broth, 3 ways

Three creators posted their own.

  1. Rocio Valdivia Montaño18 hr 30 min3 ingr.Only this one uses beef shanks
  2. Zaynah4 hr 10 min9 ingr.Only this one uses beef and lamb bones, white onion and celery sticks
  3. Blanca2 hr 15 min7 ingr.Only this one uses chicken feet, ham bone and chicken thighs
Compare all 3 side by side

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