The hindquarter shank is a good cut to use for brodo di vitello because it's inexpensive and it has good amounts of both meat and marrow, giving the brodo great depth of flavour (shown here in a cheese and bread soup).
- 1 veal hindquarter shank (about 1.6kg)
- 2 carrots
- 1 onion, halved
- 1 garlic head, halved
- 3 thyme sprigs
- 1Preheat oven to 200C. Place veal shin in a roasting pan and roast until starting to brown (20-30 minutes), add all other ingredients and roast until browned (20-30 minutes). Transfer to a stockpot, add thyme and 3 litres cold water and bring to the boil over medium-high heat. Skim surface, then reduce heat to low and simmer, topping up water to keep shin covered, until stock is well-flavoured (3-4 hours). Strain through a muslin-lined sieve (discard solids). Veal stock will keep refrigerated for 3 days, or frozen for 3 months.
Note This recipe makes about 2.2 litres of stock.