Lasater Wrangler's Beef Stock

8 lbs. meaty shanks

1 head of garlic

2 large onions

3 large carrots

3 stalks celery

2 bay leaves

2 teaspoons pepper

1 cup dry red wine

3 quarts water

In a roasting pan cook meaty shanks at 350 degrees for 45minutes to

one hour until browned.  Cool.  Chop all vegetables and put all

ingredients except red wine in large stock pot add meaty shanks.

De-glaze roasting pan with red wine (pour red wine into pot and use

wooden spoon to scrape up all that remains in the pan) and add this

to pot.  Top with 3 quarts cold water.  Bring to a boil and then

reduce to less than a simmer.  Cook a minimum of 8 hours and a

maximum of 24.  Strain through a strainer to separate large

particles from liquid.  Cool.  Chill for a few hours and skim fat

from the top.

This can be frozen, as is, for soup, stew and gravy stock, or

reduced further to concentrate liquid and then frozen in an ice

tray.  Stock cubes can be used later as need.  Remember: don't add

salt to the stock, add it to the dish you are using the stock in.