1 veal shank
4 or 5 meaty beef bones
3 lbs. beef shank
2 c. water
2 lg. onions, quartered
2 lg. carrots, unpeeled
2 cloves garlic, mashed
2 ribs celery
5 or 7 parsley sprigs
2 1/2 qts. water
Salt and freshly ground pepper

Preheat oven to 400 degrees. Place the bones and meat in a large baking pan with 2 cups of water. Let them bake for about 1 hour, stirring frequently, until they are richly browned.

Transfer the meat and bones to a large stockpot. Add the remaining ingredients, except salt and pepper. Pour 1 cup of water into a baking pan. With a wooden spoon or spatula, scrape up all the brown particles on the bottom of the pan. Add to the stockpot.

Bring contents of stockpot to a boil. Reduce heat and simmer, covered, for 2 or 3 hours, skimming often. Add salt and pepper after the first hour. Strain through a cheesecloth-lined strainer or colander into a container, pressing and squeezing down on the solids to extract all juices. Discard solids. Slice the meat from the shanks for sandwiches or beef salad.

Chill the broth thoroughly in the refrigerator, preferably overnight. When chilled, the fat will have solidified on top of the broth. Remove and discard fat.