- 2
Ingredients
- 1-2 tablespoons vegetable oil
- 6 pounds beef shanks, cut in large chunks
- 1 pound onion, halved
- 1/2 cup dry red wine
- 2 quarts boiling water
- 1/2 teaspoon salt
Preparation
Step 1
Heat 1 tablespoon oil in a dutch oven over medium high heat. Brown the meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan. Add additional oil if necessary.
Remove the contents and put aside.
Add red wine to the empty pot, cook until reduced to a syrup, 1 to 2 minutes. Return the browned bones, meat, and onion to the pot. Reduce the heat to low, then cover and sweat the meat and onion until they have released about ¾ cup dark, very intensely flavored liquid, about 20 minutes.
Increase the heat to medium high, and add water and salt; bring to a simmer, reduce the heat to very low, partially cover, and barely simmer until the meat is tender, 1 ½ to 2 hours.
Strain the stock into a container, discard bones and onion and half the meat. Let the stock stand until fat rises to the top. Skim the fat and discard.
When meat is cool enough to handle, shred into bite-size pieces for the soup.
Freezing:
Ladle cooled stock into a nonstick muffin pan and freeze. When the stock is frozen, twist pan like an ice tray.
Put blocks into zip lock bags.
or
Pour stock into a coffee mug lined with a quart-size zip lock bag. Place on cookie sheets and freeze. When solid, cookie sheets can be removed.