Double-Rich Stock

By May 16, 2015
 A bunch of chicken & beef bones (a mixture of knuckles, neck, shank, back, feet)
 A lot of Celery, Carrots, Onion & Thyme
 Olive or Sunflower Oil
 Salt and Pepper
 Beef Shanks
 Medeira, Sherry or Wine
First, let's make a standard Chicken or Beef (or combo) stock:
1

Into a big pot go bones (knuckles, neck, shank, back, feet), celery, onions, carrots, thyme and lots of water. Boil it all in water-3 or 4 hours, skimming off anything that rises to the top. Strain it all through a cloth, cool overnight in the fridge, & the next day, scrape away the fat that has risen and caked on top. Only use chicken or beef stock, as pork, turkey and lamb have too distinct of a flavor.

Step two, we're going to roast some shanks.
2

A shank cut is a shin or ankle cross-section, and these secondary cuts of meat are rich and flavorful and make wonderful stock bases. First, cut up some onions, carrots and celery and put them in a roasting pan.

3

Next, slice small slashes to cut the ribbon of membrane around the shank. Otherwise, this will constrict as it cooks like a rubber band.

4

Nestle the meat on top of the vegetables, and tuck in some thyme. Drizzle olive oil on top.

5

Roast at 350 for 2 hours, or until nicely browned and starting to shrivel.

Let's bring it all together.
6

Scrape everything--bones, meat, veggies, thyme, juices-- from the roasting pan and put it into a stock pot.

7

Take the roasting pan, and put it on the stove top, and add a splash of Madeira or wine to deglaze it over high heat. Scrape all of this good stuff into the stock pot too.

8

Now pour in the Part 1 Stock, which has been strained and and the fat removed. Let all this cook together for 2-3 hours. Strain through the damp cloth, let cool and remove the fat.

Ingredients

 A bunch of chicken & beef bones (a mixture of knuckles, neck, shank, back, feet)
 A lot of Celery, Carrots, Onion & Thyme
 Olive or Sunflower Oil
 Salt and Pepper
 Beef Shanks
 Medeira, Sherry or Wine

Directions

First, let's make a standard Chicken or Beef (or combo) stock:
1

Into a big pot go bones (knuckles, neck, shank, back, feet), celery, onions, carrots, thyme and lots of water. Boil it all in water-3 or 4 hours, skimming off anything that rises to the top. Strain it all through a cloth, cool overnight in the fridge, & the next day, scrape away the fat that has risen and caked on top. Only use chicken or beef stock, as pork, turkey and lamb have too distinct of a flavor.

Step two, we're going to roast some shanks.
2

A shank cut is a shin or ankle cross-section, and these secondary cuts of meat are rich and flavorful and make wonderful stock bases. First, cut up some onions, carrots and celery and put them in a roasting pan.

3

Next, slice small slashes to cut the ribbon of membrane around the shank. Otherwise, this will constrict as it cooks like a rubber band.

4

Nestle the meat on top of the vegetables, and tuck in some thyme. Drizzle olive oil on top.

5

Roast at 350 for 2 hours, or until nicely browned and starting to shrivel.

Let's bring it all together.
6

Scrape everything--bones, meat, veggies, thyme, juices-- from the roasting pan and put it into a stock pot.

7

Take the roasting pan, and put it on the stove top, and add a splash of Madeira or wine to deglaze it over high heat. Scrape all of this good stuff into the stock pot too.

8

Now pour in the Part 1 Stock, which has been strained and and the fat removed. Let all this cook together for 2-3 hours. Strain through the damp cloth, let cool and remove the fat.

Double-Rich Stock

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