Easy Winter Recipe


* 2 1/2 lb. pork shoulder roast (2 in. thick, bone in)
* Olive oil
* Sprigs of sage and thyme
* Salt & pepper
* 1 qt. vegetable broth
* 2 c. mushrooms
* 1/4 c. shallot
* 1 c. white wine
* 2 c. egg noodles

Brown the roast in olive oil on both sides. Pour broth over it, add herbs, put a lid on it and put in the oven for 3 hours. Once done, remove meat from the liquid and set aside.  Skim fat off the broth. Sautee mushrooms and shallots in olive oil and deglaze with wine and reduce.  Bring broth to a simmer and add 2 egg noodles to broth. Once they’ve absorbed the liquid, add mushrooms, sliced meat and herbs. Voila!

Fun Facts

* There are lots of mineral in broth with bones
* Bone broth is comforting
* 10 benefits of bone broth
* Bone broth is more viscous. (Think about chicken broth that sits up overnight and becomes gelatinous. It’s the bones!)