There are many variations of making stock and broth, some of which are based on country of origin. For Asian style broth, the bones are washed, blanched and rinsed and often these steps are repeated. This they state, is to remove impurities. Using this method produces a more gelatinous, milky broth and it is delicious. For European or American style stocks, the bones are often roasted, which makes the broth richer and a bit darker. Once it is strained it is a translucent amber color. I use this method for making consommé or French Onion Soup.
For this recipe I thought I would make a hybrid and pull the best steps (in my opinion) from each. I've also used our full array of bones that we offer, including the Hock and the Collagen Bones.
I really loved the results. It is delicious by itself, used to make Pho or a as a base for any soup, stews and sauces.
- 1 - 3.5 pound package Wild Idea Buffalo Shanks
- 1 - 2 pound packages Wild Idea Buffalo Soup Bones
- 1 - 2 pound package Wild Idea Buffalo Meaty Bones
- 2 - 2 pound package Wild Idea Buffalo Collagen Bones
- 1 - onion, quartered & separated
- 6 - garlic cloves
- 4 - carrots, chopped
- 6 - celery stalks, chopped
- 3 - tablespoons olive oil
- 3 - teaspoons salt
- 2 - tablespoon black pepper
- 4 - gallons water
- ¼ - cup apple cider vinegar
- 1 - bunch parsley or cilantro
- Soak bones and shanks in cold water overnight in the refrigerator. (This helps remove blood and eliminates the foamy gray top that can occur when cooking bones.)
- Preheat oven to 425°.
- Remove bones and shanks from the cold water and blot dry with a paper towel.
- Arrange shanks, bones, and all vegetables on large baking sheets. Drizzle with olive oil and season with salt & pepper.
- Roast in the oven for 30 minutes.
- Fill a large stockpot with 4 gallons of water and bring to a boil.
- Remove vegetables from the oven and add them to the pot. Remove the bones from the oven and place them into the water using a tong. (Avoid adding any of the juices or bits from the pan.)
- Reduce heat to low about 190° (bubbles should barely break the surface). Cover, and simmer for 36 hours.
- Using a slotted spoon, scoop the bones, meat and vegetables out of the pot. Optional: Reserve the shank meat for use in another recipe.
- Pour broth through a strainer to remove smaller particles and refrigerate overnight or until fat has hardened on the surface.
- Remove stock from the refrigerator and remove the fat from the top of the surface. (I remove the fat as I do not like a fatty/oily broth.)
- Return the stock to the stove top and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have 2 gallons.
- Chill unused broth. Once chilled, transfer to freezer storage bags and place in the freezer for later uses.
Photo Credit: Jill O'Brien