Rich Beef Broth with Carrot

Ingredients

• 2 pounds beef shanks 
• 4  peppercorns whole black
• 2  carrots quartered cut into 1/4-inch dice
• 2 rib celery stalks quartered
• 2  onion unpeeled quartered
• 4  parsley fresh (without leaves)
• 1.5 teaspoons salt 
• 4 pounds beef ribs 
• 1  thyme sprigs fresh
• 1  bay leaves 
• 14 cups water 

Equipment

• bowl
• sauce pan
• oven
• pot
• sieve
• roasting pan
• ziploc bags
• cheesecloth

Directions

1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
3. Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
4. Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute.
5. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
6. Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
7. Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine. If not using meat within 1 hour, chill, covered.
8. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
9. Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes.
10. Drain in sieve and divide among demitasse cups, then add broth.
11. • Meat and vegetables can be chilled in broth up to 1 day.• Broth can be strained 4 days ahead and cooled, uncovered, then chilled, covered. Reheat and season before using. (Chill raw diced carrot in a sealed plastic bag until ready to cook.)