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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 3 |
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The quantity of meat you'll have in your finished stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets. This recipe is an accompaniment for Sea Scallops with Ham-Braised Cabbage and Kale . Ingredients:
2 1/2 pounds meaty smoked ham shanks or ham hocks |
2 quarts cold water |
1 large onion, chopped (2 cups) |
2 carrots, cut crosswise into 1/2-inch-thick slices |
2 celery ribs, cut crosswise into 1/2-inch-thick slices |
3 large garlic cloves, crushed |
1 turkish or 1/2 california bay leaf |
2 teaspoons dried thyme, crumbled |
3 whole cloves |
1/4 teaspoon black peppercorns |
Directions:
1. Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
2. Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.
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