1. Preheat the oven to 375 degrees Fahrenheit. 2. Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan. 3. Roast, uncovered, for 45 minutes or until nicely browned. 4. Transfer the shanks and ribs to a stockpot. 5. Pour off all the fat from the roasting pan. 6. Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices. 7. Add to the stockpot along with the remaining water. 8. Bring the water to a boil, uncovered, over high heat, skimming off any scum. 9. Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum. 10. Remove the short ribs and save to use on another day. 11. Continue simmering the stock, partially covered, 1 hour longer. 12. Pour all through a large colander or sieve set over a very large heatproof bowl. 13. Save the shank meat for soup or another use. 14. Discard the other solids. 15. Let the stock cool; cover with plastic wrap and refrigerate overnight. 16. In the morning, discard the fat that has solidified on top. 17. Ladle stock into ice cube trays. 18. Freeze; place in freezer bags for future use. ---------------------------------------------------------------------------
Nutrition
Ingredients
