Beef Bone Broth with Greens & Poached Egg

There are times when there’s no substitute for the soul-satisfying essence of a dense, gelatinous beef-bone broth. We roast the shank and knee bones before adding them to the stock, but lightly, so as not to give the stock an overly roasted flavor. If possible, get bones that still have some meat on them; otherwise buy a short rib or two to add to the broth.