1. OVEN ROASTING. 2. Preheat oven to 500 degrees F. 3. Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan. 4. Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray. 5. Bake at 500 degrees F for 30 minutes. 6. PRESSURE COOKER. 7. Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture. 8. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes. 9. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. 10. Remove lid, directing steam away from you. Let stand for 20 minutes. 11. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. 12. Cover and chill overnight. Skim solidified fat from surface and discard it. 13. Refrigerate for up to 1 week or freeze for up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
