- 2 tablespoons tomato paste
- 3 pounds meaty beef marrow bones
- 2 1/2 pounds (1-inch-thick) beef shanks
- 2 celery stalks, diagonally cut into 2-inch pieces
- 1 large carrot, peeled and diagonally cut into 2-inch pieces
- 1 large onion, peeled and cut into 8 wedges
- Cooking spray
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1/2 bunch fresh flat-leaf parsley
- 8 cups cold water
- calories 4
- fat 0.1 g
- satfat 0.0 g
- monofat 0.1 g
- polyfat 0.0 g
- protein 0.3 g
- carbohydrate 0.3 g
- fiber 0.1 g
- cholesterol 1 mg
- iron 0.1 mg
- sodium 5 mg
- calcium 2 mg
How to Make It
Preheat oven to 500°.
Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500° for 30 minutes.
Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.