Ingredients
3 lbs beef shank bones cut in 2" pieces
4 short ribs of beef lean
¾ lb oxtail cut in chunks
4 leeks split lengthwise
4 celery stalks
2 whole carrots peeled
1 yellow onion studded with cloves cut in half
3 fresh bay leaves
1 sprig of thyme
1 bunch parsley
1 unpeeled head of garlic
½ tsp whole black peppercorns
Directions
1
Preheat oven to 400°F.
2
Place all ingredients in a large dutch oven.
3
Add 2 cups of water.
4
Roast in the oven for 30 minutes.
5
Remove the pot from the oven and add water to cover.
6
Simmer on top of the stove for 3 to 4 hours.
7
Let the stock cool slightly, skim off any fat, and strain.
8
Refrigerate or freeze the stock in smaller amounts for future use.
Ingredients
3 lbs beef shank bones cut in 2" pieces
4 short ribs of beef lean
¾ lb oxtail cut in chunks
4 leeks split lengthwise
4 celery stalks
2 whole carrots peeled
1 yellow onion studded with cloves cut in half
3 fresh bay leaves
1 sprig of thyme
1 bunch parsley
1 unpeeled head of garlic
½ tsp whole black peppercorns
Directions
1
Preheat oven to 400°F.
2
Place all ingredients in a large dutch oven.
3
Add 2 cups of water.
4
Roast in the oven for 30 minutes.
5
Remove the pot from the oven and add water to cover.
6
Simmer on top of the stove for 3 to 4 hours.
7
Let the stock cool slightly, skim off any fat, and strain.
8
Refrigerate or freeze the stock in smaller amounts for future use.