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Ingredients:
Large Beef Shank, Cold Water |
Beef, Veal, or Chicken. Beef shanks are excellent for making stock. It has sufficient meat and bone-marrow. Veal doesn't have any fat or at least very little. Veal is excellent for making low-fat krokets. Put enough cold water in a pan to cover the beef-shank. Do NOT cut the meat, add NO salt, pepper, or other spices. Just the meat and cold water. Put on low heat until meat is tender. This will take 6 hours or more. Don't let the water come to a boil! If you wish, a crockpot will do a real good job. When you're happy with your stock, take out the meat and rinse it with water to clean it up. Then cut it up in pieces and refrigerate. Let the stock is cool down overnite, uncovered, in the refrigerator. Next day when you're ready take the pan with the stock and remove as much fat from the top as you want. Strain the stock through a fine ziff or coffee filter to obtain a real clear stock. |