FoodRecipesSoups
2 1/2 pounds beef knuckle or shank
8 cups water
1 onion, quartered
1 stalk celery, chopped
2 carrots, chopped
2 teaspoons salt
4 sprigs parsley
1 bay leaf
3 whole cloves
1/4 teaspoon dried thyme
Crock Pot Directions: Combine beef and water in crock pot. Cover and
cook on low setting for 3 to 4 hours. Add remaining ingredients. Cover
and cook on low for 3 to 4 hours longer. Strain stock, cool, and refrigerate.
When stock is well chilled, remove the fat which has accumulated on top
and discard. Use in recipes calling for beef stock.