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Seasoned Soup Stock

Yield about 3 1/2 pints


  • 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

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

  2. 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.

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