Beef Stock

Replace the bones with bones from a deer or wild boar for a venison or pork stock. Or use a mix of bones. Anything is possible.


  • 18 ounces (500 g) beef bones (ask your butcher)
  • 2 beef shanks (about 18 ounces/500 g)
  • 2 onions, not peeled, halved
  • 1 small bunch fresh thyme
  • A few bay leaves
  • A few cloves garlic, not peeled
  • 4 to 5 tablespoons olive oil
  • 1 bunch celery, cut into thirds
  • 2 leeks, rinsed and coarsely chopped
  • 1 large carrot, scrubbed and chopped
  • 1 bunch fresh parsley
  • 3 or 4 pieces of mace
  • 1 tablespoon black peppercorns
  • 2 tablespoons coriander seeds
  • Sea salt and freshly ground black pepper


Preheat the oven to 350°F (180°C).

Put the bones, shanks, onions, thyme, bay leaves, and garlic in a roasting pan. Pour some oil over everything and toss. Roast until the bones are lightly colored. Transfer everything to a large soup pot. Pour in at least 4 quarts (4 L) water and add the remaining ingredients except the salt and ground pepper. Bring to a boil. Lower the heat and let the stock reduce over very low heat for about 3 hours. Occasionally, skim the foam off the stock with a skimmer. If you don’t do it, your stock will become cloudy. Sieve the stock or pour it through a colander in which you’ve placed a clean kitchen towel. Let cool. Put the stock in the fridge. Skim off the congealed fat as soon as the stock is cold. Season the stock with salt and pepper. I often add some Worcestershire sauce and sometimes some salty soy sauce, so the stock develops a richer flavor and color.