Bulalo is a slow-cooked Filipino beef shank and bone marrow soup that’s rich, flavorful, and absolutely comforting. With ...

Place beef bones on baking sheet, and drizzle with oil; toss to coat, and arrange in an even layer. Roast until bones are lightly browned, about 20 minutes. Using tongs, transfer roasted bones to ...

Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes.

7 pounds meaty beef shanks, cut crosswise into 2-inch pieces 2 tablespoons vegetable oil 1 medium-size ( 9 ounce ) sweet onion, thinly sliced (about 1 1/2 cups ) ...

Author and chef Jonathan Bender has a cocktail recipe in his cookbook, Stock, Broth & Bowl: Recipes for Cooking, Drinking, and Nourishing that mixes 2 ounces of beef stock in with his bloody mary ...

Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.

Place the bone marrow, beef bone feet and brisket in a large pot. Cover with cold water and set aside for 5 hours. (This ensures all excess blood is extracted out of the bone and meat.) ...

Combine 1 large white onion, cut into 1" pieces, 1 head of garlic, halved crosswise, 3 dried bay leaves, 2 lb. bone-in beef short ribs, rinsed, 1 lb. beef marrow bones, rinsed (if using), and 8 ...