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Makes 4 quarts Difficulty
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Ingredients
6 lbs. Beef shanks, cut into 1-1/2 inch pieces 4 Tablespoons olive oil 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 celery stalk, coarsely chopped 6 cloves of garlic, peeled and smashed 4-1/2 quarts cold water 1 large bouquet garni (1 stalk celery, 3 parsley stems, 1 thyme sprig, 1 bay leaf, 2 leek leaves wrapped and tied in cheesecloth)
Directions
Heat 3 tablespoons of olive oil in a large heavy pot. Gently brown the beef on all sides. Remove the meat from the pan and drain of excess oil. Add the remaining tablespoon of oil to the bottom of the pot. Gently brown the onions, carrots, celery and garlic. Add 1 cup of water to the pan to deglaze, scraping up the browned bits on the bottom of the pan. Return the meat to the pot. Over high heat, completely reduce the stock until it caramelizes on the bottom of the pan. When no liquid remains, add the remaining water (it should cover the meat and vegetables) along with the bouquet garni. Slowly simmer the stock for 5-6 hours, skimming every 10 to 15 minutes for the first hour. Gently strain the stock. (This stock can be kept in the refrigerator for 3-4 days or frozen. If you choose to freeze it, after you thaw it, bring it to a simmer for 10 minutes and skim.)
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