1. Put the oven rack in the middle position and preheat oven to 450 degrees. 2. In a large roasting pan, combine the beef shanks or ribs, onion, and carrot. 3. Roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned. 4. Transfer the meat and vegetables to a large stockpot. 5. Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute. 6. Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni. 7. Bring to a boil, and skim any foam that raises to the top. 8. Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours. 9. Strain the stock through a fine-mesh sieve into a bowl and let cool. 10. Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
