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1
Put oven rack in middle position and preheat oven to 450F.
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2
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
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3
While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.
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4
Transfer meat and vegetables to a 6- to 8-quart stockpot.
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5
Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
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6
Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni.
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7
Bring to a boil and skim froth.
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8
Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth.
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9
Simmer gently, uncovered, 5 hours.
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10
Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids.
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11
If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups.
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12
If using stock right away, skim off and discard fat.
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13
If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
