Soup Bones (Osso Bucco)
Marrow bones from the leg or shank also known as Shank Roasts or Osso Bucco
Beef soup bones are a great base for making flavorful, rich broths and soups. They typically include marrow bones, knuckle bones, and neck bones, which contain both meat and connective tissue. These bones are packed with collagen, which breaks down into gelatin during long simmering, resulting in a rich, hearty, and nutrient-dense broth.
How to Make Beef Broth from Soup Bones:
- Ingredients:
- Beef soup bones (2-3 pounds)
- 1 onion, quartered (no need to peel)
- 2-3 carrots, cut into chunks
- 2-3 celery stalks, cut into chunks
- 2-3 cloves garlic, smashed
- A few sprigs of fresh thyme (or 1 tsp dried thyme)
- 2-3 bay leaves
- 10-12 whole black peppercorns
- Water (enough to cover the bones)
- Salt, to taste (add later, once the broth is finished)
- Instructions:
- Roast the bones (optional but recommended): Preheat the oven to 400°F (200°C). Spread the soup bones on a roasting pan and roast them in the oven for about 30-45 minutes, turning halfway through. This helps deepen the flavor of the broth.
- Start the broth: Transfer the bones to a large stockpot and cover with cold water. Bring the water to a boil, then reduce the heat to a simmer. You’ll notice some scum or foam rising to the surface. Skim this off and discard it.
- Add vegetables and seasoning: Once the scum is removed, add the onion, carrots, celery, garlic, thyme, bay leaves, and peppercorns. Simmer the broth on low heat for 4-6 hours (or up to 12 hours for a more intense flavor), partially covered. If you’re using a slow cooker, cook on low for 10-12 hours or longer.
- Strain the broth: After the broth has simmered, strain it through a fine mesh sieve or cheesecloth into a clean pot or container, discarding the bones and vegetables.
- Season: Taste the broth and add salt as needed. If you want a more concentrated flavor, you can reduce the broth further by simmering it for another 30 minutes to an hour.
- Optional – Use the broth for soup: You can add diced vegetables, noodles, or leftover cooked meat to make a full soup after straining. You can also freeze the broth for later use.
Tips:
- Marrow bones are particularly prized for their rich, velvety texture. If you want to enjoy the marrow, scoop it out of the bones and spread it on toasted bread for a savory treat.
- Gelatin-rich broths will thicken when cooled, which is a sign of a good quality stock.
- Pressure cooker or Instant Pot: If you’re short on time, using a pressure cooker can significantly reduce cooking time while still producing a rich, flavorful broth. Cook for about 1.5 to 2 hours under high pressure.