Basic Beef Stock

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Roast the meaty shanks in a heavy-duty roasting pan for 20 to 25 minutes, until thoroughly browned, turning once.
3. 3
   Over medium-high heat, saute the carrots, onions, and celery in olive oil for 5 minutes to caramelize them lightly.
4. 4
   Put the roasted bones and 5 quarts cold water in a large stainless steel stockpot and bring to a boil.
5. 5
   Deglaze the roasting pan with a little water, vigorously scraping with a wooden spoon, and add these flavorful pan drippings to the stockpot.
6. 6
   When the stock comes to a full boil, skim off the gray foam.
7. 7
   Add the carrots, onions, celery, parsley, thyme, bay, peppercorns, and, if you wish, salt.
8. 8
   Use salt sparingly if you intend to make a reduction laterthe stock will become saltier as it reduces.
9. 9
   Turn the heat to low and simmer very slowly for 4 to 5 hours, until the broth tastes rich and is a light caramel color.
10. 10
    Strain through a finemesh colander or sieve.
11. 11
    Allow the stock to cool completely; remove fat from the surface and promptly refrigerate.
12. 12
    The stock is ready to use as is, or it may be reduced further to create a glaze or sauce.