Course : Beef
Serves: 3
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2 Pounds beef shank cross cuts -- Soup bones
6 cups Cold water
1 teaspoon Salt
1/4 teaspoon Dried thyme leaves
1 medium carrot -- cut up
1 Stalk celery with leaves -- cut up
1 small Onion -- cut up
5 pieces Peppercorns
3 pieces Whole cloves
3 pieces Sprigs parsley
1 piece bay leaf

Preparation / Directions:

Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides. Add water and heat to boiling. Skim foam from broth. Stir in remaining ingredients and heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 3 hours.Remove beef from broth. Cool beef about 10 minutes or just cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables and seasoning. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Cover and refrigerate broth and beef in separate containers no longer than 24 hours, or freeze for future use. ABOUT 4 CUPS BROTH

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