Double-Rich Stock
Into a big pot go bones (knuckles, neck, shank, back, feet), celery, onions, carrots, thyme and lots of water. Boil it all in water-3 or 4 hours, skimming off anything that rises to the top. Strain it all through a cloth, cool overnight in the fridge, & the next day, scrape away the fat that has risen and caked on top. Only use chicken or beef stock, as pork, turkey and lamb have too distinct of a flavor.
A shank cut is a shin or ankle cross-section, and these secondary cuts of meat are rich and flavorful and make wonderful stock bases. First, cut up some onions, carrots and celery and put them in a roasting pan.
Next, slice small slashes to cut the ribbon of membrane around the shank. Otherwise, this will constrict as it cooks like a rubber band.
Nestle the meat on top of the vegetables, and tuck in some thyme. Drizzle olive oil on top.
Roast at 350 for 2 hours, or until nicely browned and starting to shrivel.
Scrape everything--bones, meat, veggies, thyme, juices-- from the roasting pan and put it into a stock pot.
Take the roasting pan, and put it on the stove top, and add a splash of Madeira or wine to deglaze it over high heat. Scrape all of this good stuff into the stock pot too.
Now pour in the Part 1 Stock, which has been strained and and the fat removed. Let all this cook together for 2-3 hours. Strain through the damp cloth, let cool and remove the fat.
Ingredients
Directions
Into a big pot go bones (knuckles, neck, shank, back, feet), celery, onions, carrots, thyme and lots of water. Boil it all in water-3 or 4 hours, skimming off anything that rises to the top. Strain it all through a cloth, cool overnight in the fridge, & the next day, scrape away the fat that has risen and caked on top. Only use chicken or beef stock, as pork, turkey and lamb have too distinct of a flavor.
A shank cut is a shin or ankle cross-section, and these secondary cuts of meat are rich and flavorful and make wonderful stock bases. First, cut up some onions, carrots and celery and put them in a roasting pan.
Next, slice small slashes to cut the ribbon of membrane around the shank. Otherwise, this will constrict as it cooks like a rubber band.
Nestle the meat on top of the vegetables, and tuck in some thyme. Drizzle olive oil on top.
Roast at 350 for 2 hours, or until nicely browned and starting to shrivel.
Scrape everything--bones, meat, veggies, thyme, juices-- from the roasting pan and put it into a stock pot.
Take the roasting pan, and put it on the stove top, and add a splash of Madeira or wine to deglaze it over high heat. Scrape all of this good stuff into the stock pot too.
Now pour in the Part 1 Stock, which has been strained and and the fat removed. Let all this cook together for 2-3 hours. Strain through the damp cloth, let cool and remove the fat.