Irish Ham Stock - cooking recipe

Ingredients

3 lbs ham shanks (Bones)
3 lbs brown onions (Cut in wedges)
2 lbs carrots (Chopped)
6 celery ribs (Chopped)
2 lbs celery root (Chopped)
2 garlic cloves
12 ounces Guinness stout (Black Lager)
3 bay leaves
1 bunch parsley
1 bunch thyme
1 bunch sage
6 sprigs rosemary
6 juniper berries
6 black peppercorns
3 whole cloves

Preparation

Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
Chef Note: Ham Stock can be frozen for 2 months.