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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds beef shank bones |
2 medium carrots, sliced |
1 small onion, peeled and quartered |
1 stalk celery, halved |
1 leek, sliced |
1 medium bunch fresh parsley |
1 teaspoon salt |
2 quarts water |
Directions:
1. Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours.
2. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Seasoned Soup Stock as a foundation for soups and stews.
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