Homemade Beef Broth
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4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8-10 whole peppercorns
3-4 sprigs fresh parsley
1 teaspoon EACH dried thyme, marjoram, and oregano
3 quarts cold water

Place soup bones in a large roasting pan. Bake, uncovered, at 450F for 30
minutes. Add carrots, celery and onions. Bake 30 minutes longer; drain fat.

With a slotted spoon, transfer bones and vegetables to a soup kettle. Add
warm water to the roasting pan; stir to loosen browned bits from pan.
Transfer pan juices to the kettle. Add seasonings and enough cold water
just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat;
simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If
necessary, add hot water during the first 2 hours to keep ingredients
covered. Set beef bones aside until cool enough to handle. Remove meat form
bones; give bones to favorite dog, save meat for your own use. Strain
broth, discarding vegetables and seasonings. Refrigerate for 8 hours or
overnight. Skim fat from surface. Makes about 2-1/2 quarts.

From: Quick Cooking, Sept/Oct 1998