Re: bone broth didnt "gel" up..?

For good bone broth, you need marrow bones, cartilaginous bones (like knuckle bones) and meaty bones like shanks or ribs. I usually throw in a roast too for more beefy flavor but that has nothing to do with gelling. The marrow bones don't have much connective tissue in them which is where the gelatin comes from. Also be sure to add a small amount of acid like vinegar and soak the bones for an hour or so in cold water before you boil them. This will draw minerals out of the bones.

Hope this helps!