Browning the meat before adding liquid turns the stock dark brown and slightly caramelizes the flavor.
2 pounds beef shank (or 1 pound beef stew meat or chuck roast)
2 quarts water
1 carrot, trimmed, scrubbed, and cut into thick slices
1 medium onion, peeled and sliced
1 celery rib, trimmed and sliced
1 tablespoon whole black peppercorns
3 sprigs fresh parsley
3 sprigs fresh thyme or 1 teaspoon dried
2 garlic cloves, peeled
1 bay leaf
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil beef for 3 minutes per side, or until browned. Transfer beef to a large stockpot, and add water. Bring to a boil over high heat. Reduce the heat to low, and skim off foam that rises during the first 10 to 15 minutes of simmering. Simmer for 1 hour, uncovered, then add carrot, onion, celery, pepper-corns, parsley, thyme, garlic, and bay leaves. Simmer for 3 hours.
2. Strain stock through a finemeshed sieve, pushing with the back of a spoon to extract as much liquid as possible. Discard solids, and spoon stock into smaller containers. Refrigerate, remove and discard fat from surface of stock.
Note: The stock can be refrigerated and used within 3 days, or it can be frozen up to 6 months.