Reduced veal stock

Ingredients

  • 4 pounds meaty beef soup bones (beef shanks or short ribs)
  • 3 medium carrots, cut into chunks
  • 3 celery ribs, cut into chunks
  • 2 medium onions, quartered
  • 1/2 cup warm water (110° to 115°)
  • 3 bay leaves
  • 3 garlic cloves
  • 8 to 10 whole peppercorns
  • 3 to 4 sprigs fresh parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • Cold water

Preparations

    step 1

    Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.

    step 2

    Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered.

    step 3

    Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface.

    step 4

    Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.