Beef Stock
- 4 pounds beef shanks
- 1/4 teaspoon thyme leaves
- 12 cups water
- 2 carrots cut into chunks
- onions 2 med., quartered
- 2 stalks celery cut into pieces include leaves, if any
- 1 bay leaf
- 2 whole cloves garlic
- 2 whole cloves
- 6 whole black peppercorns
- Follow directions for Beef Stock, but instead of using only beef or veal shanks, use any combination of the following: lamb necks, ham hocks, and veal, beef, pork or lamb shanks.
- Bring to a boil over high heat; reduce heat, cover, and simmer until meat falls from bones, about 2 1/2 hours. Let cool.
- Pour stock through a wire strainer and discard meat, bones, vegetables, and seasonings. Cover and refrigerate for up to 4 days, lift off and discard fat before using or freezing. To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months. Makes about 12 cups.
beef shanks, thyme, water, carrots, onions, stalks celery, bay leaf, garlic, cloves, black peppercorns
Taken from www.yummly.com/recipe/Beef-Stock-1647902 (may not work)