Lasater Wrangler's Beef Stock
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.