Has anyone here made Marcella Hazan's meat broth? She uses it in so many of her recipes, I figured it's time I make a batch. I'm just wondering what you use for the mix of meats, as I don't want to waste a lot of money on pieces of meat that are going to be simmered to death. I make chicken stock all the time, but do so by saving up chicken bones and scraps in my freezer until I have enough. Beef and veal are different - with the exception of a handful of short rib bones and a couple prime ribs bones, I don't have a bunch of meat scraps on hand. I also definitely don't have veal bones or veal meat and wouldn't want to buy some just to go into a broth, as veal is too expensive. For those who have made her recipe, what did you use and how did it turn out?