- 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
How to Make It
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.