Beef Stock

1. Preheat oven to 350ºF. Bake bones until browned, about 1 hour. 2. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. 3. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2.

MARIOS TURTLE CREEK VILAGE, DALLAS. USE IN LASAGNE VERDE PAVAROTTI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.