====== 12-lb Brown Beef Stock ======

===== Meat & Bones =====

  * 5 lb beef shank (cross-cut)
  * 7 lb beef knuckle/joint bones (high collagen, minimal marrow)

This is roughly 40% meat / 60% bones, which is a very traditional ratio for a rich, versatile stock.

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

  * 3½ lb onions, rough chopped (skins on are fine)
  * 2¼ lb carrots, rough chopped
  * 1¾ lb celery, rough chopped
  * 2 Tbsp tomato paste

===== Aromatics =====

  * 2 bay leaves
  * 1 tsp black peppercorns, lightly crushed
  * 4 sprigs thyme
  * 1 small head garlic, halved (optional)
  * A few parsley stems (optional)

===== Method =====

  - Roast bones and shanks at 425°F (220°C) until deeply browned (45–60 minutes).
  - Add tomato paste for the last 10 minutes of roasting to caramelize it.
  - Roast the vegetables separately until lightly browned (25–35 minutes). This keeps them from burning while the bones finish.
  - Transfer everything to a stockpot and deglaze the roasting pans with water.
  - Cover with cold water by 2–3 inches (about 7–8 quarts to start, depending on your pot).
  - Bring slowly to a bare simmer and skim diligently for the first hour.
  - Simmer 8–10 hours, never allowing a boil.
  - Add the thyme, bay, peppercorns, garlic, and parsley stems during the last 2 hours so the herbs stay fresh and don't become muddy.
  - Strain and chill quickly. Remove the fat after refrigeration.