Brown Stock

• 4 1/2 to 5 pounds beef shin bones
• 2 quarts water
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, coarsely chopped
• 1 medium potato, cubed
• 2 medium turnips, cubed
• 2 sprigs fresh parsley
• 10 whole peppercorns
• 5 whole cloves
• 1 bay leaf
• 1 tablespoon salt

1. Place shin bones in a shallow roasting pan. Bake at 450u0b0 for 20 minutes or until well browned, turning occasionally to brown all sides.
2. Combine browned bones and water in a large stockpot. Let stand 20 minutes. Bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 2 hours. Add remaining ingredients; cover and simmer an additional 2 hours. Remove mixture from heat, and set aside to cool.
3. Strain stock into a bowl; discard bones, vegetables, and whole spices. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Brown Stock as a foundation for soups and stews.

beef shin bones, water, carrots, stalks celery, onion, potato, parsley, peppercorns, cloves, bay leaf, salt

Taken from www.myrecipes.com/recipe/brown-stock (may not work)