Seasoned Soup Stock

Oxmoor House
about 3 1/2 pints


+ Add To Shopping List
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


Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours.

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.

Created date

February 2010