Ingredients: Roast: 6 beef shanks, washed (about 5 lbs.) Coat with: 1/2 cup tomato paste Continue Roasting with: 2 stalks celery, chopped 2 carrots, chopped 2 onions, chopped 1/2 leek (green part only) 2 cloves garlic Remove to Stockpot. Cover with Water, Add: 1-2 bay leaves 2 sprigs fresh thyme 1 bunch fresh parsley 1 t. peppercorns Deglaze Roasting Pan with and Add to Stockpot: 2 cups dry red wine Directions:1.Wash the shanks first. Then roast for 30 minutes at 400 degrees. Apply a coat of tomato paste for color. 2.Place vegetables under the meat and roast 40 minutes. Direct contact with pan "browns" them. 3.After browning, place contents of roaster in stockpot large enough to hold meat and vegetables. 4.Fill pot with water to cover ingredients. Add all herbs and peppercorns. Start to simmer-not boil! 5.Now put empty roasting pan on burner. Deglaze with wine, reduce by half, and add to pot. 6.Constantly skim the impurities-(blood, fat, and albumin). They can cause a cloudy stock. 7.After 3-4 hours of slow simmering, the stock is ready. It will be a rich mahogany color. Now, carefully strain all the stock through a fine-mesh strainer. But let the stock drip through naturally. If you mash the vegetables, the stock will turn cloudy. |