Bone broth is a staple of professional chefs. Not only very tasty, it is nutritious and contains collagen, gelatin, minerals and several other healthful benefits. It also produces a wonderful pot of beans.
Yield: about 1 quart
2–3 medium ham shanks with meat on them (sub. Ham hocks)
2 qts. water
4 garlic cloves, crushed
1 large onion, roughly chopped
3 medium carrots, peeled and sliced
3 stalks celery, roughly chopped
2 bay leaves
1 bunch Italian parsley
1 tsp. white pepper, freshly ground
1. Preheat the oven to 375ºF. Place the ham shanks on a rack in a large roasting pan and add 1/4 inch of water to the pan Transfer to the oven to cook for 45 minutes, allowing the fat to drain out of the bones and into the pan. Raise the oven temperature to 450ºF for another 8–10 minutes. Allow the shanks to cool enough to remove any meat to reserve for later. 2. Transfer the bones and scraps to a heavy soup pot, and add enough water to cover them. Add the remaining ingredients and bring to a boil over high heat. Once boiling, reduce heat to medium low; cover and simmer for 4–5 hours.3. Remove from heat, allow to cool down a bit. Strain the stock into a container. Refrigerate and remove any fat from the top of stock before using. The reserved meat can then be added to the pot of cooked beans.