*  Exported from  MasterCook  *

                     Beef Stock-Martha Stewart Living

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Beef shank, cut into 1 -inch
                        -pieces
   2                    Bay leaves
   1                    Onion, unpeeled & quartered
   1                    Stalk celery, cut into 4
                        -pieces
   2                    Carrots, trimmed and peeled
   1       T            Peppercorns
   3 1/2   qt           Water

  1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
  Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises
  to the top.
  
  2. Let cool slightly and strain. Remove meat from bones; discard bones and
  vegetables. Shred meat into small pieces and reserve. Refrigerate stock,
  overnight if possible, and remove hardened fat with a spoon.
  

                   - - - - - - - - - - - - - - - - - -