My supermarket sells beef shank (with some bone), but no bones (last butcher in my village closed). Can i make a good stock just from the shank? If so, how?
>>22270790If they are cut like this you roast them up with rosemary, onions, and garlic, mix in some tomato paste, and then pour in the red wine to deglaze.
>>22270790Yes. The basic process is that you first brown the meat and then simmer it for a long ass time, replacing evaporated water as needed, then strain it and reduce to desired consistency. Look up escoffier stock recipes if you want to make a hobby out of it.
>>22270812They are cut like thatIm just a bit worried there isnt enough bone in there to give the stock the thickness it needs
>>22270816How much do you want to make? I usually use one to two for around 3.5-4 liters.
>>22270813This is the way
>>22270816Thickness comes from collagen. Bones are just cheaper, not better.
>>22270790Your village? You live in wisconsin or something?
>>22270790Order some beef knuckle from blackwing meats
How do you guys roast your bones before using htem in the broth? Ive never worked with marrowbone before.
>>22271506Oven
>>22271510why not a frying pan?
>>22270790just pull a gun and tell them to give you all the bones. you know they have them in the back somewhere.
>>22271506air fryer
>>22270790that shark should wear goggles filled with water if he's going to go around with his head out like that
