Does beef broth (made with shank) freeze well?

The user has found a recipe for beef broth to serve with noodles and plans to make a large batch, freeze it, and reheat it as needed for quick dinners. The recipe uses lean beef shank, but the user is concerned about the layer of fat that will form on top of the broth and wonders if it can be left in and frozen with the rest. The user is unsure if leaving the fat in will spoil the flavor when reheating the broth, as the recipe does not provide guidance on skimming or removing the fat. To achieve the best flavor and texture, it is generally recommended to skim or remove the layer of fat before freezing the broth, as it can become rancid or affect the flavor when reheated.