If you want to get the fat off. Cook the bone with the meat, until it is falling off. Remove the bone and meat. I strain mine. Pick through the meat and get all the good lean pieces off. Put the broth some place cold overnight. I use my back porch this time of the year.
Next morning, peel the fat off the top and then cook your soup the way you want it using the broth. Don't for get the meat you saved.
If you have a pressure cooker, you can cook the bone for 30-35 min. under pressure, let the pressure release naturally and proceed.
