Portions

Remember that the beef bones require roasting to bring out the most flavour. Package finished broth in smaller quantities and keep in the freezer for convenient availability.

Ingredients

• 4 lbs. meaty beef soup bones (beef shanks or short ribs)
• 2-3 medium carrots peeled and cut into chunks
• 2-3 celery stalks peeled and cut into chunks
• 1-2 medium onions peeled and cut into quarters
• 1 cup warm water (for de-glazing)
  
• 1-2 bay leaves
• 1-3 garlic cloves smashed
  
• 1/2-1 tsp whole peppercorns
• 2-3 sprigs fresh parsley
• 1 tsp. each dried thyme, marjoram, oregano 
• 12 cups cold filtered water

Place soup bones in large roasting pan. Bake, uncovered, at 450F for 30 minutes.  Add the carrots, celery and onions. Bake 30 minutes longer; drain the fat.

Using a slotted spoon, transfer the bones and vegetables into a large stock pot.  Add warm water to the roasting pan; stir to deglaze and loosen brown bits from pan.  Transfer pan juices to large stock pot. Add seasonings and enough cold water to cover the bones and vegetables.  (if more than 12 cups of cold water is required to cover the bones and vegetables, adding additional seasonings and vegetables may be necessary to ensure a rich flavour)

Cover and bring to a boil, about 30 minutes. Reduce heat; simmer uncovered, for 3 hours minimum, or up to 5 hours for a more concentrated stock.  If necessary, add hot water during the first 2 hours to keep ingredients covered. 

Remove beef bones and vegetables with a slotted spoon and discard.  Strain broth through a fine sieve or cheesecloth lined colander and discarding seasonings.  Refrigerate overnight.

Lift solidified fat from the chilled broth surface and discard.  This will produce an almost fat free, pure soup stock or a broth base for so many other uses.