Meat Stock
DAIRY
FREE
NUT
FREE
PALEO
DIET
There’s no contest between highly processed, commercially available stocks and bouillons and the homemade version. Warm and mildly meaty, homemade stock is natural and contains the minerals, vitamins, and amino acids needed to support gut health and digestion in an easy-to-process form.
| Prep Time 15 minutes |
Cook Time 3 to 5 hours |
Makes 8 cups |
Serving Size 8 cups |
INGREDIENTS
5 lb. beef or lamb shanks
6 medium carrots, roughly chopped
6 medium stalks celery, roughly chopped
2 medium yellow onions, roughly chopped
6 cloves garlic
5 sprigs rosemary
5 sprigs thyme
3 tsp. sea salt
8 whole black peppercorns
9 cups water
METHOD
1 In a large stockpot, combine beef shanks, carrots, celery, yellow onions, garlic, rosemary, thyme, sea salt, black peppercorns, and water. Set over medium-high heat, and bring to a boil.
2 Cover, reduce heat to medium-low, and simmer for 3 to 5 hours. Remove bones and meat, and set aside.
3 Strain stock through a fine-mesh strainer into a large pan and cool to 40°F (4.4°C).
4 Separate meat from bones, and refrigerate cooled meat and bones, tightly covered, for use as needed in broths and meals.
5 Refrigerate broth in heatproof jars with tight-sealing lids for up to 7 days, or freeze for up to 6 months.