Who loves coming home to a ready made meal that has infused the house with decadent smells? Being a working and studying mum, I am a big fan of slow cooker meals.I have always raved about bone broths. Why? Because they are sooo nutritious! Yes, I admit it is not always the most attractive substance and basically consists of a brown liquid containing globs of gelatinous and fatty material, but don’t be put off! Let me entice you with five ways bone broths work their magic…1. First and foremost, our immune systems benefit from calcium, magnesium, phosphorus and other trace minerals, which are easily absorbed from bone broths.2. Bone broths facilitate digestion by attracting digestive juices to food in the gut. This is so beneficial in rebuilding the gut! Gelatin and collagen play a very important role in this process, restoring a healthy mucosal lining in the stomach.3. It’s great for arthritis and joint pain because of the rich source of glucosamine and chondroitin.4. Glycine (an inhibitory neurotransmitter) is predominant in broths which combats stress and inflammation. Just perfect for a deep sleep!5. Bone broths contain loads of gelatin and collagen which support connective tissue – this is great for skin, nails and hair. If you’re interested in making your own bone broth, you can find my instructions here. I wanted to share with you one of my favourite recipes to help you use a bone broth as a base for a delicious meal. Ingredients1 large brown onion, chopped2 large carrots, chopped into 2cm chunks2 celery stalks, chopped into 2cm chunks4 lamb shanks2 garlic cloves, crushed400g can chopped tomatoes1 cup of lamb bone broth1 cup red wine1 tablespoon tomato paste1 bay leafa bunch of fresh thyme1 bouquet garni (looks like a tea bag in herbs section of supermarket) MethodPlace all ingredients in a slow cooker and cook on low for eight hours.Sprinkle with gremolata when finished.1/2 cup chopped fresh parsley3 tsp garlic, very finely choppedGrated zest of 1 lemon2 tsp extra virgin olive oilsea salt to tasteServe with mashed potato, quinoa or brown rice and lots of green vegetables.