Irish Ham Stock

• 3 lbs ham shanks (Bones)
• 3 lbs brown onions (Cut in wedges)
• 2 lbs carrots (Chopped)
• 6 celery ribs (Chopped)
• 2 lbs celery root (Chopped)
• 2 garlic cloves
• 12 ounces Guinness stout (Black Lager)
• 3 bay leaves
• 1 bunch parsley
• 1 bunch thyme
• 1 bunch sage
• 6 sprigs rosemary
• 6 juniper berries
• 6 black peppercorns
• 3 whole cloves

1. Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
2. Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
3. Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
4. Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
5. Chef Note: Ham Stock can be frozen for 2 months.

ham shanks, brown onions, carrots, celery, celery root, garlic, stout, bay leaves, parsley, thyme, sage, rosemary, berries, black peppercorns, cloves

Taken from www.food.com/recipe/irish-ham-stock-518312 (may not work)