Ranée at Arabian Knits wrote:
> I usually make stock with roasted bones leftover from dinner, a
> little meat on them, but not a whole hunk of meat. However, I am trying
> to make some stock from lamb shanks and I would like to save at least a
> little bit of the meat to eat. Should I just remove the meat from the
> bone once it is soft and return the bones and scraps to the pot? Or am
> I stuck getting another package of meat out and feeding these scraps to
> the chickens and turkeys?
My mother always made beef soup by starting with a meaty bone. The small
meat bits were then removed and shredded after it cooked and returned to
I've never had such good soup as hers was.