The reduction can stand in for some of the beef stock in French onion soup, pot roast, and beef stew, where it will add flavor and richness.
Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
Step 2
Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD:Can be made 4 days ahead. Keep chilled.
