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MAKES 4-6 qt (4-5 l) - 6 lb (3 kg) meaty beef and veal shanks |
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In a stockpot, combine the beef and veal shanks, and add cold water to cover. Place the pot over medium-high heat and slowly bring almost to a boil. Using a large spoon, skim off any scum and froth from the surface. Reduce the heat to low and simmer uncovered, skimming the surface as needed and adding more water if necessary to keep the shanks immersed, for 2 hours. Add the onions, leek, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns and continue to simmer over low heat, uncovered, until the meat begins to fall from the bones and the stock is very flavorful, about 2 hours longer. Remove from the heat and let stand until the liquid is almost room temperature, about 1 hour. Using a slotted spoon, lift out the meat and reserve for another use. Pour the stock through a fine-mesh sieve into a large vessel, then discard the solids. Line the sieve with cheesecloth (muslin) and strain again, pouring it into 1 or 2 containers with a tight-fitting lid. Let the stock cool to room temperature, then cover and refrigerate until fully chilled. Using a spoon, lift off the congealed layer of fat on top and discard. Store the stock in the refrigerator for up to 5 days or in the freezer for up to 2 months. Buon appetito ! |
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