Beef Stock - cooking recipe

Ingredients

4 lb. beef shanks, cut in 2-inch pieces
4 onions, quartered (unpeeled)
2 large carrots, quartered
4 celery stalks, quartered
2 tsp. soy sauce
5 qt. water
8 parsley sprigs
1 tsp. leaf thyme
1 large bay leaf

Preparation

Put last 3 ingredients in cheesecloth bag.
Preheat oven to 400\u00b0.
Cook shanks in a baking pan in oven until brown.
Drain off and discard fat.
Place all ingredients in large stock pot. Simmer 2 hours, skimming off foam as it raises to surface.
Strain through a cheesecloth-lined strainer.
Cover and refrigerate overnight.
Remove and discard congealed fat from surface.
Use within 3 days or freeze.
Makes 5 quarts.