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 for daily wellness.
Note: If you double this recipe, be sure to double your cooking time too.
Ingredients (Makes about 4 quarts):
- Preheat oven to 400°.
- Arrange shanks, bones and all vegetables except 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, cover with 8 quarts water and add the apple cider vinegar and parsley.
- Bring to a full boil over high heat on the stove top. Reduce heat to simmer (bubbles should barely break the surface), cover and simmer for 48 hours.
Using a slotted spoon scoop bones, meat, and vegetables out of the pot. Optional: Reserve the marrow-bones that still have the marrow inside for spreading on toast and wrap up usable 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 stove top 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, warmed 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.
Photo Credit: Jill O'Brien
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