Ingredients
3 pounds beef shank, cut into 1-inch pieces
2 bay leaves
1 onion, unpeeled and quartered
1 stalk celery, cut into 4 pieces
2 carrots, trimmed and peeled
1 tablespoon peppercorns
3 1/2 quarts water
Preparation
Combine all ingredients in a 4-quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.
Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve. Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.
