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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds meaty crosscut beef shanks (preferably 1 inch thick) |
2 pounds meaty crosscut veal shanks (preferably 1 inch thick) |
2 onions, quartered and left unpeeled |
1 carrot, quartered |
4 fresh flat-leaf parsley sprigs |
1 fresh thyme sprig |
1 turkish or 1/2 california bay leaf |
16 1/2 cups cold water |
2 celery ribs |
1 1/2 teaspoons salt |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F.
2. Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
3. While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.
4. Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth. Simmer gently, uncovered, 5 hours.
5. Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
6. Cooks' note: Stock keeps, covered and chilled, 1 week or frozen 3 months.
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