Yield
about 1 quart

How to Make It

Step 1

Place shin bones in a shallow roasting pan. Bake at 450° for 20 minutes or until well browned, turning occasionally to brown all sides.

Step 2

Combine browned bones and water in a large stockpot. Let stand 20 minutes. Bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 2 hours. Add remaining ingredients; cover and simmer an additional 2 hours. Remove mixture from heat, and set aside to cool.

Step 3

Strain stock into a bowl; discard bones, vegetables, and whole spices. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Brown Stock as a foundation for soups and stews.

Oxmoor House Homestyle Recipes

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