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

• 6 lb beef shank
• 4 lb beef bones

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

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

• Cold water, just to cover after roasting

• 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.

• 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

• 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.*

• Add cold water just to cover contents

(typically 6–7 quarts for this batch)

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

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

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

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

You should already see noticeable body while hot.

• 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.

This is a proper brown stock base, ideal for:

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

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