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

1. 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.
2. Bring to a boil over high heat; reduce heat, cover, and simmer until meat falls from bones, about 2 1/2 hours. Let cool.
3. 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)