Ingredients

• 3 lb. Millgate Grassfed beef shank
• 3 lb. Millgate Grassfed beef soup bones
• 2 Carrots, medium size scrubbed, quartered
• 2 Onions, medium size peeled, cut in half
• 2 tsp Salt
• 2 Celery stalks cut in half

Tie the following in cheese cloth for an herb bouquet

• 1/4 tsp Thyme dried leaf
• 1 Bay leaf
• 6 Parsley sprigs fresh
• 2 Garlic cloves unpeeled
• 2 Whole cloves

Directions

1. Brown the beef shank, soup bones, carrots and onions in a 450 degree oven using a shallow roasting pan. Turn occasionally to brown evenly in 30-40 minutes.
2. Remove from oven, place browned ingredients in a 8-10 quart stock pot.
3. Carefully remove the fat from the roasting pan.
4. Add 1-2 cups water to the roasting pan, scrape to loosen all browned material and add to stock pot.
5. Add cold water to cover ingredients by 2 inches.
6. Over moderate heat, bring to a simmer and skim any impurities that rise to the surface.
7. Simmer for 5 minutes or until all impurities have been skimmed.
8. Add Salt, Celery and herb bouquet.
9.  Maintain very slow simmer (a bubble or 2 comes to the surface) for 4-5 hours, add boiling water as necessary to keep the ingredients covered by 1 inch of water.
10. To finish, strain the stock into a bowl. Reserve the meat for soup.
11. Let the stock cool before covering to refrigerate.
12. When chilled, remove the solidified fat from the surface.
13. The stock is now ready for immediate use or can be frozen for future use.

Enjoy!