Homemade Beef, Veal or Lamb Stock Recipe

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


| October 2011 Web



The Locavores Kitchen

In "The Locavore's Kitchen," author Marilou K. Suszko shows you what to look for when buying locally grown foods, how to store fresh foods, and ways to prepare them to bring out fresh, genuine flavors and colors.


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.





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