Categories: Gravy, Soup, Stock

Ingredients

• 3 pounds meaty beef or veal bones, such as neck bones, shank pieces, short ribs, knuckles, or leg bones with marrow
• 3 cups full-bodied red wine, such as Burgundy
• 1 celery root, skin on, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 large white onion, peeled and coarsely chopped
• 6 garlic cloves, peeled and lightly crushed
• 2 gallons water, chilled
• 1 (6 ounce) can tomato paste
• 1 leek, trimmed, cut in half lengthwise, and rinsed thoroughly
• 3 dried bay leaves
• 1 small bunch fresh parsley
• 4 sprigs fresh thyme
• 12 white peppercorns

Directions

1. Preheat the oven to 350 degrees F.

2. Place the bones in a large roasting pan and roast, turning the bones once, until the meat and bones are well browned, about 1 to 1 1/2 hours.

3. Drain the fat from the roasting pan, add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.

4. Increase the oven temperature to 375 degrees F. Add the celery, carrots, onion and garlic to the pan, place back in the oven and roast for 15 minutes.

5. Remove the pan from the oven, pour in the water and bring to a boil over medium-high heat. Stir in the tomato paste, leek, bay leaves, parsley, thyme, peppercorns and browned meat and bones and return to a boil. Reduce the heat to low and simmer, occasionally removing any foam that rises to the surface, until the stock is reduced to 2 quarts, about 4 hours.

6. Line a large colander or fine mesh strainer with two layers of cheesecloth, set in a large bowl and strain the stock.

7. Cool the stock in an ice bath and pour into jars or plastic containers. Refrigerate for up to 1 week.

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