Goat Stock is an important ingredient in many dishes.
- Goat shank with bones, cut into 2 inch pieces (ask your butcher for "soup bones").
- 3 carrots
- 1 parsnip
- 2 stalks celery with leaves
- 1 onion
- 1 tbsp of black peppercorns
- bay leaf
- Brown bones in a baking pan in a hot oven. Remove to stock pot
- Cover in cold water and add the rest of the ingredients.
- Bring just under a boil
- Simmer for 4 hours, skimming occasionally
- Strain through cheese cloth.