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Preheat oven to 425, oil a large roasting pan & add 3 lbs. beef bones/shanks. Roast for 15 minutes, add 2 onions- quartered, 2 carrots- chopped large, 2 celery stalks- cut thick. Roast and stir to prevent from burning. Brown bones well. Approximately 35-45 minutes. Transfer bones & veggies to stock pot. Discard excess grease. Add cold water to hot roasting pan, about 2 cups. Scrape up browned bits and add to stock pot. Add more cold water, up tp 14 cups. Bring to a boil, skim, reduce heat & simmer. Continue to skim for about 30 minutes. Add bouquet garni. Simmer uncovered, for at least 4 hours! Skim as needed. Strain and use or cool down and store properly. If you work in a restaurant, it is commen to make beef stock from scratch. For the home cook, using home made chicken stock is a perfect substitution.