====== 10-lb Beef Shank & Bones – Roasted Brown Stock Base ======

===== Target Ratio (Ideal for Demi Later) =====

  * **6 lb beef shank** (cross-cut, osso buco style)
  * **4 lb beef bones** (knuckle / joint bones preferred; minimal marrow)

===== Ingredients =====

==== Meat & Bones ====

  * 6 lb beef shank
  * 4 lb beef bones

==== Vegetables (Classic Mirepoix) ====

  * 3 lb onions, rough chopped (skin on is fine)
  * 2 lb carrots, rough chopped
  * 1½ lb celery, rough chopped
  * 2 Tbsp tomato paste

==== Aromatics ====

  * 2 bay leaves
  * 1 tsp black peppercorns, crushed
  * 3–4 sprigs thyme
  * 1 small head garlic, halved (optional)

==== Liquid ====

  * Cold water, just to cover after roasting

----

===== Step-by-Step =====

==== 1. Roast Bones & Shank ====

  * Heat oven to **425°F (220°C)**
  * Spread shank and bones in **two large roasting pans** (do not crowd)
  * Roast **45–60 minutes**, turning once
  * Goal: **deep brown, not black**

**Tip:**  
If fond starts getting dark, add a splash of water and scrape — do not let it burn.

----

==== 2. Roast Vegetables ====

  * Push meat aside or move to a clean pan
  * Add vegetables and tomato paste
  * Toss in rendered fat
  * Roast **30–40 minutes**, stirring once
  * Vegetables should be **dark golden with caramelized edges**

----

==== 3. Deglaze Roasting Pans (Important) ====

  * Remove all contents to stockpot
  * Place roasting pans over burners
  * Add **1–2 cups hot water**
  * Scrape all browned bits
  * Add deglazing liquid to pot

*This step carries a large portion of the final flavor.*

----

==== 4. Add Water ====

  * Add **cold water just to cover** contents  
    (typically **6–7 quarts** for this batch)

**Do not flood the pot.**  
Concentration is critical for demi.

----

==== 5. Bring Up Slowly ====

  * Bring to a **bare simmer** over medium heat
  * Skim gray foam aggressively during first **30 minutes**
  * Once clean, add aromatics

----

==== 6. Long, Gentle Simmer ====

  * Maintain **lazy bubbles only**
  * Simmer **10–12 hours**, uncovered or partially covered
  * Skim fat occasionally
  * **Do not stir** (preserves clarity)

----

==== 7. Strain ====

  * Remove solids
  * Strain through a fine sieve
  * Optional: second strain through damp cheesecloth

You should already see noticeable body while hot.

----

==== 8. Chill & Defat ====

  * Chill overnight
  * Remove solid fat cap (reserve — beef schmaltz)

At refrigerator temperature, the stock should **gel firmly**.  
If it does not, reduction will correct it.

----

===== Result =====

This is a **proper brown stock base**, ideal for:

  * Demi-glace
  * Bordelaise / Madeira sauces
  * Red-wine reductions
  * Stews that should not be watery

----

===== To Turn This into Demi-Glace =====

  * Reduce slowly by **50–70%**
  * **No boiling**
  * Stop when it **coats a spoon and holds a clean line**