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