Provides a good beef stock that can be reduced and then frozen or reduced even further and clarified to become a glace de viande (meat glaze).

8 short ribs shank  (meat bone in)
1 large onion sliced
1 small onion pricked with 2 cloves
8 carrots
2 leeks
2 celery stalks
2 cloves of garlic
bouquet garni (bay leaf, parsley, thyme)
12 small potatoes

• Brown the sliced onion in one tablespoon of olive oil.
• Add the meat then the water to cover.
• Bring to a boil over high heat and cook for 5 minutes, skimming off the scum.
• Add bouquet garni, garlic, and onion with cloves.
• Simmer covered for 2 hours.
• Add water if necessary.
• Put a minimum of salt.
• Add carrots, leeks, and celery stalks and cook for another hour.

To serve:

• Strain the broth and reserve the meat and vegetables.
• Keep warm.
• Reduce the broth by boiling it quickly.
• Then add salt and pepper as needed.
• In the meantime, cut thin slices of the meat and arrange on a serving platter surrounded by the vegetables.

How to use the broth:

• Serve the broth in a bowl with toasted French bread covered with grated cheese.
• Make glace de viande:

• First the stock (about 1 quart) must be perfectly degreased to be clarified.
• This clarification process is accomplished by beating egg whites into cold stock, heating it to just below the simmer for 15 minutes.
• Strain the liquid very gently.
• Reduce to a syrup that becomes hard jelly when cold.
• 1 quart of stock will reduce to 1/2 cup.

It can keep for weeks under refrigeration or can be frozen.