Beef Stock

Preparation info

  • Makes

    4 to 5

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 6 pounds meaty beef shanks, cracked
  • 1 marrow bone, cracked
  • Beef trimmings from steaks or roasts (optional)
  • 2 medium onions, coarsely chopped
  • 1 leek, coarsely chopped (optional)
  • 2 medium carrots, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 2 tomatoes, halved
  • Mushroom stems (optional)
  • 6 cloves garlic
  • 5 sprigs parsley
  • 8 peppercorns
  • 3 sprigs thyme
  • 2 small bay leaves
  • 2 cloves


    Preheat the oven to 450°F. Place the beef shanks and marrow bone in a large roasting pan; roast, turning the pieces occasionally, until browned but not scorched, about 1½ hours. Put the bones in a large stockpot and cover with cold water. Add meat scraps if you have them. Heat to boiling. Reduce the heat and simmer uncovered 1 to 2 hours. Add more water as needed to keep the bones well covered and skim the scum from the surface occasionally.

    Meanwhile, place the roasting pan on top of the stove and brown the onions, leek, carrots, and celery in the fat in the pan. They should be nicely caramelized; stir often so that they don’t scorch. Add the vegetables to the stockpot. Pour a little water into the pan and simmer, scraping up the browned bits on the bottom. Pour the pan juices into the stock and add the remaining ingredients.

    Now simmer the stock uncovered over very low heat as long as possible, preferably all day, but at least 6 to 8 hours.

    Remove the solids with a slotted spoon or Chinese skimmer. Pour the stock through a strainer, then line the strainer with cheesecloth and strain the stock again. Let cool, then refrigerate until cold. Remove the layer of fat from the top.

    For a richer stock, gently boil the stock uncovered until reduced by half. If you’re using the stock for sauces, reduce it even more. Let cool and refrigerate or freeze.