The perfect broth!

1/4 cup olive oil
6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)
15 cups water (or enough to cover bones)
2 onions (peeled, halved)
4 carrots (peeled and tops removed, cut into 1-inch pieces)
1 head garlic (sliced in half widthwise)
1 bundle fresh thyme
1 bunch parsley
3 bay leaves
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
2 tablespoons Himalayan salt
turmeric (freshly grated, to garnish)
ginger (freshly grated, to garnish)
1 lemon (juiced)
freshly ground black pepper (to taste)

Preheat your oven to 450ºF. Line a baking sheet with foil and set aside.
Lay out the beef bones in an even layer on a prepared sheet tray. Lightly drizzle with olive oil and roast until deep golden brown, about 45 minutes. Transfer the roasted bones to a large stock-pot and cover with water. Add the vinegar and bring to a gentle boil. Reduce to a simmer and cook, skimming and discarding the fat, for 1 hour.
After 1 hour, add the water, onions, carrots, garlic, thyme, parsley, bay leaves, black peppercorns, apple cider vinegar, and salt. Continue to cook over low heat for 12-14 hours, skimming the surface of fat as necessary.
Strain broth through a fine mesh strainer, and add desired amounts of freshly grated turmeric and ginger. Stir in lemon juice and season with pepper. Ladle into bowls and serve!
Tips: For the most health benefits, use grass fed organic bones and organic vegetables. Add mushroom stems or whole mushrooms to broth for extra nutrient boost.