*
*
*
*
*
*
*
*
|
3
5
8
8
8
2
1
1
4
6
|
#
oz
oz
oz
oz
cl
|
Lamb shank bones
- with some meat
Onion
Celery
Leeks
Carrots
Garlic
Bay Leaf
Thyme sprig
Parsley sprig
Peppercorns
|
- Heat oven to 475°F/250°C.
- Roast the SHANK BONES on a roasting pan until they are well
browned (about 1 hour).
- Place the Bones in a stock pot and pour in 3 quarts of
cold water. Bring to a boil and simmer for 3 hours skimming any fat and
foam that rises to the surface.
- Crack the PEPERCORNS and chop ALL * INGREDIENTS course.
Mix all together.
- When the bones have simmered for 3 hours, add the Vegetable Mix
(and more water if required to cover) and simmer another hour.
- Strain through a fine strainer.
- Remove fat using your gravy separator, or refrigerate and peel off
the solidified fat.
.
- Adjust water to make 8 cups total and bring back to a boil to
briefly. Cool and refrigerate, or if it won't be used in a couple of
days freeze it.
|
