A great way to maintain matrimonial bliss is not to make classic stock in your house. Do this one instead. It’s another one-Creuset wonder where everything goes in the oven. It’s enough for a few recipes, plus you can eat the meat with pickles and mustard for a classic French snack. You can use a bit more meat if you have it. This is more of a guideline than a recipe. Remember that when you make a stock, it has to look like you would want to eat the meat at any stage—that is, don’t use old meat or lean cuts. You want that marrow taste and that thick jelly feel.
Recipe information
Yield
Makes 4 cups (1 liter)
Ingredients
Preparation
Step 1
Preheat the oven to 325°F (165°C). Season the meat like you would a steak.
Step 2
Put a large ovenproof pot over high heat. Add oil to a depth of 1/4 inch (6 mm). When the oil starts smoking, it’s ready. Sear the meat for 3 to 4 minutes on each side. When flipping sides, be sure to use long tongs and roll the steak toward the back, so if oil splashes, it’s not toward you. And remember, just because it is meat for a stock, it doesn’t mean you shouldn’t give it the love and care you would if you were to eat it comme ça. It should look and smell delicious.
Step 3
Remove the meat to a plate and drain off most of the oil from the pot. Turn the heat to medium, and add the celery, carrots, onions, tomato, garlic, parsley, and thyme to the same pot. Cook for 4 to 5 minutes, or until the vegetables have some color.
Step 4
Pour the water and wine into the pot. Sprinkle the browned shank pieces evenly with the flour and add them to the pot. Bring to a boil, cover, transfer to the oven, and cook for 3 1/2 to 4 hours. After 3 hours, check the progress. The stock is ready when the meat is very tender.
Step 5
Remove from the oven. Scoop out the big pieces, then strain the stock through a fine-mesh sieve into a container. Let cool, cover, and refrigerate. The stock will keep for up to 1 week in the fridge or up to 1 month in the freezer. Before using, scoop off the fat that has congealed on top.
