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John II's Beef Stock
Bake bones about an hour or more at 350* until deep brown.
Add all the veges that have been brushed with the tomato into oven with the bones for the last 15 to 20 minutes. The veges should become transluscent but not charred.
Deglaze oven pan with 1 cup of red wine.
Thoroughly sauté the shanks and deglaze again with water. Place all in large stew pot with enough water to cover and simmer for 6 to 8 hours. Strain the stock and reduce by 1/3. (3 quarts down to 2 quarts) Refrigerate one to two days and remove fat topping.