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Ingredients Jump to Instructions ↓

  1. 2 pounds beef shank cross-cuts or soup bones

  2. 6 cups cold water

  3. 1 teaspoon salt

  4. 1/4 teaspoon dried thyme leaves

  5. 1 medium carrot, cut up

  6. 1 medium celery stalk (with leaves), cut up

  7. 1 small onion, cut up

  8. 5 peppercorns

  9. 3 whole cloves

  10. 3 parsley sprigs

  11. 1 bay leaf

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