Preparation info

  • Makes about

    8 cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

For rich, amber beef broth, brown the beef and the vegetables first in a nonstick pan that has been coated with a thin film of olive oil.


  • 2 slices (1 inch) beef shank with meat attached (2 to 3 pounds)
  • Olive oil
  • 1 large onion, halved
  • 1 carrot, halved lengthwise
  • 1 garlic clove, halved
  • 3 quarts water
  • 1 leafy rib celery
  • 1 flat-leaf parsley sprig
  • 1 bay leaf
  • 1 teaspoon salt, or to taste


    1. Wipe the surfaces of the meat with a dampened paper towel. Brush the bottom of a very large wide saucepan, preferably nonstick, with a thin film of olive oil. Heat pan over medium-high heat until hot enough to sizzle the meat.
    2. Add the meat, onion, carrot, and garlic to the pan. Cook over medium to medium-high heat until the meat is well browned on both sides. Add the water, celery, parsley, bay leaf, and salt. Heat to boiling and skim any foam from the surface. Reduce the heat and simmer, uncovered, over medium-low heat, until the broth is reduced by one-third, about 3 hours. Cool slightly.
    3. Set a large fine-mesh strainer over a large bowl and strain the broth. Transfer the pieces of meat to a side dish. Discard the remaining solids. Pick over the meat, discarding any fat and gristle. Shred the meat and reserve for soup. Refrigerate the broth overnight.
    4. Next day, lift the solid fat from the surface. Ladle the broth into 1- and 2-cup freezer containers, leaving behind the layer of cloudy broth on the bottom of the bowl. This should be discarded. Broth will keep 4 months in the freezer.