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1
Preheat oven to 425 degrees F. Roast the bones (Bones should have marrow in the middles- my grocery store sells them as soup bones in pieces cut into approximately 3 inch lengths for well under 5 dollars) on a foil-lined baking dish that has been sprayed with cooking spray, for 30-45 minutes.
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2
Or, until bones begin to brown and the marrow is bubbling and taking on a darker color.
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3
If you are a beef Connoisseur, remove the marrow with a long knife and spread on toasted French bread with a generous sprinkle of sea salt for a treat.
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4
Heat a large stock pot over medium high heat and add the beef shank(s).
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5
Usually you will get 2 smaller or 1 larger shank per package that is around 1 pound, for around 5 dollars.
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6
Brown the shanks on both sides.
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7
Once shanks are evenly browned on both sides, add the marrow bones to the pot.
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8
Cover with 8-10 cups of water.
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9
If you end up using larger quantities of bones and shanks, simply add a bit more water.
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10
Add approximately 1 tablespoon of salt and bring to a boil.
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11
Reduce heat to medium low and let simmer, with a lid on, for approximately 3 hours, or until stock is brown in color and the flavor is intensely beefy.
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12
When it comes to salt, don't go crazy off the top.
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13
You can always add more in your finished product.
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14
Once your stock is finished, pour into a plastic pitcher or whatever will fit easily into your refrigerator, and let cool down to room temperature.
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15
Include the bones and meat.
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16
Let stock sit in the fridge overnight or at least 8 hours.
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17
When you are ready to use the stock, pour through a strainer into your pot.
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18
If you want a clearer stock, pour through a jelly bag or place a few layers of cheesecloth in your strainer.
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19
This will be a base to any recipes that call for beef stock or broth.
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20
Don't discard the shank meat, it is perfectly soft and tender and makes for delightful soup meat.
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21
Just cut it into small cubes and add during the simmering stage of your soup.
