Meat Stock

Name: Meat Stock
Ingredients: 2½ pounds beef bones with some meat (shin, marrow, ribs), cracked if large; 1½ pounds meaty veal shanks or knuckles, cracked if large; 1½ pounds meaty veal shanks or knuckles, cracked if large; 4+ quarts cold water; 1 large stalk celery including leaves, cut in 2-inch lengths; 3 sprigs flat-leaf parsley; ½ cup warm water; 2 large unpeeled onions, split with 1 clove stuck in each half; 3 medium carrots, peeled and cut in 2-inch lengths; 1 leeks or the green tops of 2 leeks, trimmed, rinsed, and split in half lengthwise; 1 leeks or the green tops of 2 leeks, trimmed, rinsed, and split in half lengthwise; 1 large clove garlic, peeled and split; 2 sprigs fresh thyme or 1 teaspoon dried; ½ teaspoon salt, optional; 5 black peppercorns

Preparation info

Makes about
3 quarts

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

This flavorful beef stock is the basis for wonderful soups, stews, and sauces. Stock keeps for 3 days in the refrigerator or for 5 to 6 months when frozen.

Ingredients

2½ pounds beef bones with some meat (shin, marrow, ribs), cracked if large
1½ pounds meaty veal shanks or knuckles, cracked if large

Stock
Gluten-free

Method

Preheat your oven to 400°F.

Put the beef and veal bones in a large, shallow roasting pan and roast until browned on all sides, turning occasionally,