Total Time
2hrs 35mins
Prep 5 mins
Cook 2 hrs 30 mins

From 'The Irish Pub Cookbook' by Margaret M. Johnson.

Ingredients Nutrition


  1. Put the oven rack in the middle position and preheat oven to 450 degrees.
  2. In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
  3. Roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned.
  4. Transfer the meat and vegetables to a large stockpot.
  5. Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
  6. Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
  7. Bring to a boil, and skim any foam that raises to the top.
  8. Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
  9. Strain the stock through a fine-mesh sieve into a bowl and let cool.
  10. Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.

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