Homemade beef stock
To make this super rich beef stock roast, simply toss a combo of veal shanks, short ribs, and oxtails along with carrots, onions and celery onto an oiled sheet pan into a 450°oven for a 45 minutes. Then place everything into a large stock pot, including all those brown bits. Cover with water and add (additional) carrots, celery, onion, parsley, thyme, bay leaf, several peppercorns and a head of garlic. Then just let the stock simmer away on a very low flame for at least 4 hours. Skim off fat and scum as it arises. Cool, add salt to taste, then strain twice through cheesecloth. You can use your stock right away or put in freezer for a snowy soup day for your beef bourguignon, beef stew, Vietnamese pho, or French onion soup. It's a labor of love, but you'll be astounded at how good your soups will taste with your own homemade beef stock!