Beef Shank Broth

It’s the middle of winter, and lots of us are opening up our chest freezers and trying to use up those more unusual (or maybe even slightly freezer burned) cuts of meat in stews, soups, and crockpot concoctions. Farmers worked hard to get that food to your kitchen—don’t let it go to waste!

Shelburne Farms Chef Matthew Merrifield offers this recipe to add to your slow cooking repertoire—a savory beef shank broth. It’s an adaptable method to utilize cuts of bone-in beef with lots of connective tissue, which, with enough roasting, will release gelatin (the cooked form of collagen) to thicken and flavor and add nutrition to the broth. But, this ratio of vegetables to meat will work for any meat.

Some notes on the produce: Carrots will make your broth sweet, so be aware if you add more than listed here. Similarly, onion skin is incredibly tannic and can make your broth bitter quickly. Consider relegating those skins to your compost bin instead of your broth. And, most herbs will be a welcome addition. Use up whatever is in your fridge, but scallions or chives may add too much allium flavor. 

Once you strain the broth, don’t discard the meat! Keep the beef for other dishes; put it in ramen, soups, or mac and cheese.

Ingredients

• 2–3 lb beef shanks
• 2 onions, peeled and quartered
• 3 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon apple cider vinegar
• Fresh herbs (thyme, rosemary, parsley)
• Salt, to taste

Instructions: Stovetop

1. Preheat your oven to 400°F.
2. Place the beef shanks on a baking sheet and roast them in the oven for about 30 minutes until they develop a nice brown color.
3. In a large stockpot, heat a bit of oil over medium heat.
4. Add onions, carrots, celery, and garlic. Sauté until they are softened and lightly browned.
5. Pour apple cider vinegar into the pot to deglaze, scraping up any browned bits from the bottom.
6. Add the roasted beef shanks to the pot.
7. Pour enough water to cover the ingredients in the pot. We recommend a 12-quart pot, but you could go as small as an 8-quart pot. You’ll add about a gallon of water at this step.
8. Add bay leaves, black peppercorns, and fresh herbs.
9. Bring the pot to a boil and then reduce the heat to low, allowing it to simmer gently.
10. Cover the pot with a lid and let it simmer for at least 4–6 hours. The longer, the better.
11. Occasionally skim off any foam or impurities that rise to the surface with a ladle or spoon.
12. Once the broth has simmered for a sufficient time, remove the solids (beef shanks, vegetables, herbs) from the pot.
13. Use a fine mesh strainer or cheesecloth to strain the broth into another pot or large bowl.
14. Allow the broth to cool slightly before refrigerating. This will make it easier to remove any solidified fat that rises to the top.
15. Season the broth with salt to taste.
     

Instructions: Instant Pot

1. Preheat your oven to 400°F (200°C).
2. Place the beef shanks on a baking sheet and roast them in the oven for about 30 minutes until they develop a nice brown color.
3. Set your Instant Pot to “Sauté” mode and heat a bit of oil.
4. Add onions, carrots, celery, and garlic. Sauté until they are softened and lightly browned.
5. Pour apple cider vinegar into the Instant Pot to deglaze, scraping up any browned bits from the bottom.
6. Add the roasted beef shanks to the Instant Pot.
7. Pour enough water to cover the ingredients in the pot.
8. Add bay leaves, black peppercorns, and fresh herbs.
9. Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for about 90 minutes.
10. Allow the Instant Pot to naturally release pressure for at least 15–20 minutes.
11. Once the pressure has released, remove the solids (beef shanks, vegetables, and herbs) from the Instant Pot.
12. Use a fine mesh strainer or cheesecloth to strain the broth into another pot or large bowl.
13. Allow the broth to cool slightly before refrigerating. This will make it easier to remove any solidified fat that rises to the top.
14. Season the broth with salt to taste.