Homemade Beef Stock: Oven Roasted and Instapot Brewed

2 1/2 to 4 pounds beef bones such as shank, or for a richer broth add an oxtail. 

3 large carrots peeled and chopped rough

4 stalks celery, washed and chopped rough

1 medium onion, peeled and chopped rough

1 tablespoon tomato paste or 1 tomato deseeded and chopped

1 handful fresh parsley 

3 sprigs fresh thyme or 1/2 tsp

5 cloves garlic, peeled and smashed

5 cloves of clove or 1/8 tsp ground

1/2 teaspoon peppercorns or 1/8 tsp ground

1/2 teaspoon whole allspice or 1/8 tsp ground

2 bay leaves

1/2 tsp sea salt

Place beef shanks in non-stick pan single layer and add chopped carrots and celery. Place pan in 450 oven turning occasionally and stirring veggies. Once bones are a deep mahogany and vegetable caramelization is well underway, add chopped onion, stir and cook another 10 minutes. Do not add onion before this point or it will become bitter.

Turn meat and stir vegetables occasionally.

Once the bones, meat, and veggies are deep mahogany your roasting is done.

Add pan ingredients and seasonings to your Instapot and pour in fresh water to 2/3 fill.

Deglaze the pan with a splash of white wine and or water, scraping up browned bits as you go, pour into Instapot with other ingredients.

Bring everything to a boil using the saute setting with the lid off. Skim any scummy foam that floats to the top. 

Seal Instapot and set for one hour of pressure cooking. 

Place a fine-mesh strainer over a soup pot, line with cheesecloth and pour Istapot contents through the setup.

Remove any bones or meat to a separate bowl. Use the back of a large serving spoon to squish all of the flavors out of the veggies. 

Refrigerate the pot of liquid overnight and in the morning skim off the fat and discard. You can now divide up the stock and freeze, or use right away for French Onion Soup or other purposes. 

Note*

Discard bones and find another purpose for meat scraps.