Beef Stock

Directions

1. 1
   Put the oven rack in the middle position and preheat oven to 450 degrees.
2. 2
   In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
3. 3
   Roast, turning 2 to 3 times.
4. 4
   for about 1 hour, or until the bones and vegetables are browned.
5. 5
   Transfer the meat and vegetables to a large stockpot.
6. 6
   Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
7. 7
   Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
8. 8
   Bring to a boil, and skim any foam that raises to the top.
9. 9
   Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
10. 10
    Strain the stock through a fine-mesh sieve into a bowl and let cool.
11. 11
    Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.