Homemade Beef, Veal or Lamb Stock Recipe

Learn how to make meat stock from beef, lamb or veal.


| October 2011 Web


The following is an excerpt from "The Locavore's Kitchen" by Marilou K. Suszko. The excerpt is from Chapter 3: Fall. To find out more about the recipes in "The Locavore's Kitchen" and the importance of eating local, read this interview with author Marilou Suszko. 

Meat Stock
Makes 8 cups 

The heartiest, most assertive of all meat stocks, whether beef, veal, or lamb, are crafted not from meat or bones alone but from meaty bones like shank cuts. Look for the cuts that have a balanced ratio of bone to meat. You can make an even fuller-flavored stock by roasting the bones (meat removed) before adding them to the stock. Simply arrange them on a baking sheet and roast in a 400°F oven until the bones begin to brown. Blood on the bones can make a stock cloudy, so soak them in cold water for 30 minutes before roasting or using raw.

6 pounds shanks (beef, veal, or lamb), meat separated from the bones and reserved, fat trimmed and discarded, bones roasted if desired (see above)
1½ tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1 clove garlic, peeled and crushed
½ cup red wine (optional)
6 sprigs parsley
2 sprigs fresh thyme
1 fresh bay leaf
1 teaspoon black peppercorns, crushed
Salt, to taste



1. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, and celery. Cook and stir until the vegetables are soft, fragrant, and beginning to brown slightly. Add the garlic and cook for an additional minute. Add the red wine and cook for a few additional minutes until the liquid has evaporated. Add the herbs and peppercorns. Add the bones and reserved meat, weighing down the other ingredients. (If the bones have been roasted, scrape any particles and juices from the pan into the stockpot.)

2. Cover with cold water to just above the bones. Bring to a boil, skimming any impurities that rise to the top. Reduce the heat to a simmer. Cook for 2 to 2½ hours, without stirring, until the meat is tender and the stock has achieved a rich, beefy flavor.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE









Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265