4 pounds beef shank cross cuts
12 cups cold water
2 carrots, chopped (about 1 cup)
2 stalks celery with leaves, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 teaspoons salt
1/4 teaspoon dried thyme leaves
10 peppercorns
5 whole cloves
3 sprigs parsley
1 bay leaf
Preparation Instructions:
Remove beef from bones; cut beef into 1 inch cubes. Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 1/4 cup vegetable oil until hot. Cook and stir beef in marrow until beef is brown. Add water and bones. Heat to boiling; skim foam. Stir in remaining ingredients. Heat to boiling; skim foam. Cover and simmer 3 hours.
Strain broth through cheese cloth lined sieve. Discard bones, vegetables and seasonings. Skim fat from broth. Clarify broth if desired (see below). Use immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours, or freeze for future use. 10 cups broth and 3 1/2 cups cubed cooked beef.
To clarify broth: Beat 1 egg white, 1 tablespoon water and 1 broken egg shell. Stir into strained broth. Heat to boiling, stirring constantly. Boil 2 minutes. Remove from heat; let stand 5 minutes. Strain through double thickness cheesecloth.
Note: Hot clarified beef broth can be served as an appetizer. Garnish each 1/2 cup serving with 1 thin lemon slice or 3 thinly sliced mushrooms.