Chez Panisse Beef Stock This stock is expensive and time-consuming to prepare, but it is delicious. Makes 3 quarts. 6 pounds meaty beef shanks, cut into 2 inch pieces 3 large carrots, peeled and cut into 2 inch pieces 2 medium onions, peeled and quartered 3 stalks celery, cut into 2 inch pieces 3 tablespoons olive oil 4 parsley sprigs 2 thyme branches 1/2 bay leaf 1/2 teaspoon black peppercorns optional: 1 teaspoon salt 1. Preheat the oven to 425°F. 2. Roast the meaty shanks in a heavy-duty roasting pan for 20-25 minutes, until thoroughly browned, turning once. 3. Over medium-high heat, saute the carrots, onions, and celery in olive oil for 5 minutes to caramelize them lightly. 4. Put the roasted bones and 5 quarts of cold water in a large stainless steel stockpot and bring to a boil. 5. Deglaze the roasting pan with a little water, scraping the bottom well with a wooden spoon. Add all drippings to the stock pot. 6. When the stock comes to a full boil, skim off the gray foam. Add the carrots, onions, celery , parsley, thyme, bay, peppercorns, and if you wish, salt. Use salt sparingly if you intend to make a reduction later. 7. Turn the heat to low and simmer very slowly for 4-5 hours, until the broth tastes rich and is a light caramel color. Strain through a fine-mesh colander or sieve. Allow stock to cool completely; remove fat from the surface and promptly refrigerate. The stock is ready for use.