The ACV is supposed to help draw the flavor and nutrients out of the bones.I made bone broth out of lamb bones, fried them in the oven at 400 for 30 minutes, them pressure cooked them for 2 hrs, let the pressure release naturally and then added some veggies and pressure cooked them for another 2 hrs. I always add 2 tablespoons of apple cider vinegar, you really don’t taste it![]()