So, I usually do osso buco and wanted to braise some lamb shanks (with parmiggiano polenta). I also want to try a recipe from Martha Stewart that was based on Balthazar's short ribs.
I have tried to make really good, brown, rich veal stock and have failed on more than one attempt. I roast the bones in the oven to get the brown. I scrape everything into a pot (by everything I mean the bones and little carmelization), add onion, carrots, celery, little salt, peppercorns and cover with water. I let it simmer for several hours. Still bleh - nothing. I thought I wasn't reducing it enough, so the second time, let it reduce more - bleh again.
Should I be asking for a specific bone, using bones with meat on them, or something else?
I want that dark brown, rich veal stock that is the base for wonderful gravies, braising stocks and more.