Wash and remove the membrane from lamb shank. Clean thoroughly.
Cover with cold water. Let stand 2 hours. Drain. Add fresh cold
sater in the proportion of 1 qt of water per lb of lamb. Add 1/4
tsp salt per each quart of water. Simmer 2 hours. Cool. Skim
off fat. Heat broth to boiling. Pour into freshly sterilized jars. Adjust
cover. Partially seal. Process in hot water bath 1 hour. Remove from
sater bath. Complete the seal. Label and store in refrigerator until needed.