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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	4	lb		2322.4320000000002	0.0	394.63199999999995	69.8544
celery rib	2			-	-	-	-
onion	2		quartered	128.0	29.888	3.52	0.32
carrot	1		peeled quartered	52.48	12.2624	1.1904	0.3072
cold water	4	quarts		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
bouquet garni	1	sprigs		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.