10
200
55

Ingredients

  • 4 pounds beef shank
  • 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 garlic cloves
  • 2 whole clove
  • 6 whole black peppercorns

Directions

  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.
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NutritionView more

200Calories
Sodium5%DV115mg
Fat9%DV6g
Protein65%DV33g
Carbs1%DV2g
Fiber2%DV<1g

PER SERVING *

Calories200Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1.5g8%
Trans Fat
Cholesterol60mg20%
Sodium115mg5%
Potassium640mg18%
Protein33g65%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g2%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.