Name: Irish Ham Stock
Yield: 4 servings
Ingredients: 3 lbs ham shanks (Bones); 3 lbs brown onions (Cut in wedges); 2 lbs carrots (Chopped); 6 celery ribs (Chopped); 2 lbs celery root (Chopped); 2 garlic cloves; 12 ounces Guinness stout (Black Lager); 3 bay leaves; 1 bunch parsley; 1 bunch thyme; 1 bunch sage; 6 sprigs rosemary; 6 juniper berries; 6 black peppercorns; 3 whole cloves

Portionen: 4 Personen

3 lbs ham shanks (Bones)
3 lbs brown onions (Cut in wedges)
2 lbs carrots (Chopped)
6 celery ribs (Chopped)
2 lbs celery root (Chopped)
2 garlic cloves
12 ounces Guinness stout (Black Lager)
3 bay leaves
1 bunch parsley
1 bunch thyme
1 bunch sage
6 sprigs rosemary
6 juniper berries
6 black peppercorns
3 whole cloves

1
Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
2
Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
3
Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
4
Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
5
Chef Note: Ham Stock can be frozen for 2 months.

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Irish Ham Stock

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