12-lb Brown Beef Stock

• 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.

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

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

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