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1
Preheat the oven to 375 degrees Fahrenheit.
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2
Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
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3
Roast, uncovered, for 45 minutes or until nicely browned.
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4
Transfer the shanks and ribs to a stockpot.
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5
Pour off all the fat from the roasting pan.
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6
Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
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7
Add to the stockpot along with the remaining water.
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8
Bring the water to a boil, uncovered, over high heat, skimming off any scum.
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9
Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
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10
Remove the short ribs and save to use on another day.
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11
Continue simmering the stock, partially covered, 1 hour longer.
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12
Pour all through a large colander or sieve set over a very large heatproof bowl.
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13
Save the shank meat for soup or another use.
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14
Discard the other solids.
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15
Let the stock cool; cover with plastic wrap and refrigerate overnight.
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16
In the morning, discard the fat that has solidified on top.
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17
Ladle stock into ice cube trays.
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18
Freeze; place in freezer bags for future use.
