1 lb Beef shank; round or chunk
2 lb Meaty beef bones
2 Leeks; green tops only,
-coarsely chopped
1 Turnip; coarsely chopped
1 Yellow onion; halved
2 Carrots; coarsely chopped
1 bn Flat-leaf parsley
4 qt Water
Salt
In a stockpot, combine the beef shanks, beef bones, leeks, turnip,
onion, carrots, parsley, and water and bring just to a boil over high
heat, using a slotted spoon to skim off any foam that forms on the
surface. Decrease the heat to medium-low, cover partially, and simmer
gently, skimming as needed, for 2 to 2-1/2 hours, or until the liquid
is reduced by half and the meat is falling off the bones.
Strain the stock through a fine-mesh sieve into a clean vessel. If
using immediately, skim off as much fat as possible from the surface
with a large spoon. Season the stock to taste with salt. If storing
for later use, prepare an ice bath in your sink, pour the stock into
a tall container, and place it in the ice water to cool quickly. Stir
the stock periodically to help reduce the cooling time, minimizing
the opportunity for bacteria to grow.
When the stock is at room temperature, cover and place in the
refrigerator until well chilled. Remove from the refrigerator and
lift off and discard the layer of fat that has solidified at the top.
Re-cover and refrigerate for up to 3 days or freeze for up to 6
months.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
