Beef Stock

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C).

2. 2

   Place the bones and shank in a roasting pan. Roast for 30 minutes. Brush the bones and shank with the tomato paste. Add the vegetables and stir. Continue roasting for 15 minutes. Deglaze with the wine.

3. 3

   Transfer the bones, shank, vegetables and cooking juices to a large pot. Add the water. Bring to a boil, then simmer over medium heat for 3 hours. During the first hour of simmering, add more water to cover the bones, if needed. For the last 2 hours, let the broth reduce.

4. 4

   Strain into a saucepan. Discard the bones, shank and vegetables. Return to a boil, then reduce over medium heat for 1 hour or until the stock measures about 1 cup (250 ml).