Servings/Yield: 12 cups


4 lbs. beef and veal shanks (or all beef shanks), cut up

12 c. water

2 carrots, cut into chunks

2 med. onions, quartered

2 stalks celery, cut into pieces (include leaves, if any)

1 bay leaf

2 whole cloves garlic

2 whole cloves

6 whole black peppercorns

¼ teaspoon thyme leaves


Place shanks in a roasting pan and bake, uncovered, in a 450 degree oven until browned, 20 to 25 minutes. Transfer to a 6 to 8-quart pan. Add 1 cup of the water to roasting pan and stir to scrape up browned bits; then pour over shanks along with remaining 11 cups water. Add carrots, onions, celery, bay leaf, garlic, cloves, peppercorns, and thyme.

Bring to a boil over high heat; reduce heat, cover, and simmer until meat falls from bones, about 2 1/2 hours. Let cool.

Pour stock through a wire strainer and discard meat, bones, vegetables, and seasonings. Cover and refrigerate for up to 4 days, lift off and discard fat before using or freezing. To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months.

© Barbara Deitch 2020