Beef Shank Stock

Directions

1. 1
   Preheat the oven to 325F (165C).
2. 2
   Season the meat like you would a steak.
3. 3
   Put a large ovenproof pot over high heat.
4. 4
   Add oil to a depth of 1/4 inch (6 mm).
5. 5
   When the oil starts smoking, its ready.
6. 6
   Sear the meat for 3 to 4 minutes on each side.
7. 7
   When flipping sides, be sure to use long tongs and roll the steak toward the back, so if oil splashes, its not toward you.
8. 8
   And remember, just because it is meat for a stock, it doesnt mean you shouldnt give it the love and care you would if you were to eat it comme ca.
9. 9
   It should look and smell delicious.
10. 10
    Remove the meat to a plate and drain off most of the oil from the pot.
11. 11
    Turn the heat to medium, and add the celery, carrots, onions, tomato, garlic, parsley, and thyme to the same pot.
12. 12
    Cook for 4 to 5 minutes, or until the vegetables have some color.
13. 13
    Pour the water and wine into the pot.
14. 14
    Sprinkle the browned shank pieces evenly with the flour and add them to the pot.
15. 15
    Bring to a boil, cover, transfer to the oven, and cook for 3 1/2 to 4 hours.
16. 16
    After 3 hours, check the progress.
17. 17
    The stock is ready when the meat is very tender.
18. 18
    Remove from the oven.
19. 19
    Scoop out the big pieces, then strain the stock through a fine-mesh sieve into a container.
20. 20
    Let cool, cover, and refrigerate.
21. 21
    The stock will keep for up to 1 week in the fridge or up to 1 month in the freezer.
22. 22
    Before using, scoop off the fat that has congealed on top.