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1
Preheat the oven to 325F (165C).
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2
Season the meat like you would a steak.
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3
Put a large ovenproof pot over high heat.
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4
Add oil to a depth of 1/4 inch (6 mm).
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5
When the oil starts smoking, its ready.
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6
Sear the meat for 3 to 4 minutes on each side.
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7
When flipping sides, be sure to use long tongs and roll the steak toward the back, so if oil splashes, its not toward you.
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8
And remember, just because it is meat for a stock, it doesnt mean you shouldnt give it the love and care you would if you were to eat it comme ca.
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9
It should look and smell delicious.
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10
Remove the meat to a plate and drain off most of the oil from the pot.
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11
Turn the heat to medium, and add the celery, carrots, onions, tomato, garlic, parsley, and thyme to the same pot.
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12
Cook for 4 to 5 minutes, or until the vegetables have some color.
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13
Pour the water and wine into the pot.
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14
Sprinkle the browned shank pieces evenly with the flour and add them to the pot.
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15
Bring to a boil, cover, transfer to the oven, and cook for 3 1/2 to 4 hours.
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16
After 3 hours, check the progress.
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17
The stock is ready when the meat is very tender.
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18
Remove from the oven.
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19
Scoop out the big pieces, then strain the stock through a fine-mesh sieve into a container.
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20
Let cool, cover, and refrigerate.
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21
The stock will keep for up to 1 week in the fridge or up to 1 month in the freezer.
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22
Before using, scoop off the fat that has congealed on top.
