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Prep 30min
Total3hr45min
Servings6
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Ingredients
2
lb beef shank cross cuts or soup bones
2
tablespoons vegetable oil, if desired
6
cups cold water
1
medium carrot, chopped (1/2 cup)
1
medium stalk celery with leaves, chopped (1/2 cup)
1
small onion, chopped (1/3 cup)
1
teaspoon salt
1/4
teaspoon dried thyme leaves
5
black peppercorns
3
whole cloves
3
sprigs fresh parsley
1
dried bay leaf
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Steps
1
Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
2
Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
3
Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
4
Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.
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Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.
Slow Cooker Directions: Decrease water to 5 cups. Increase salt to 1 1/4 teaspoons. In 10-inch skillet, heat marrow or 2 tablespoons oil over medium heat. Cook beef in marrow or oil until brown on both sides. Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, mix remaining ingredients; add beef. Cover; cook on Low heat setting 8 to 10 hours. Continue as directed in Step 3.
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