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November 03, 2015


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Buffalo Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth. (Makes about 4 quarts)
Buffalo Stock

1 - 3.5 lb. package Wild Idea Buffalo Shanks
2 - 2 lb. packages Wild Idea Buffalo Soup Bones
1 - onion, quartered & seperated
6 - garlic cloves
2 - carrots, chopped
3 - stalks celery, chopped
1 to 2 - tablespoons olive oil
2 - teaspoons salt
1 - tablespoon black pepper
8 - quarts water
1 - half bunch parsley

Buffalo Shanks


  • Preheat oven to 400*.
  • Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
  • Bake in the oven for 45 minutes, turning ingredients occasionally.
  • Transfer ingredients to stockpot, along with brown bits from the roasting pan and cover with 8 quarts water.
  • Bring to a full boil over high heat on the stovetop. Reduce heat to low (bubbles should barely break the surface), cover, and simmer for 12 hours.
  • Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
  • Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
  • Remove stock from refrigerator, and remove the fat from the top of the surface.
  • Return stock to stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
  • Transfer hot broth into clean jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.

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