Buffalo Stock (makes about 4 quarts) Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 carrots, chopped 3 stalks celery, chopped salt & pepper 1 to 2 tablespoons olive oil Preparation: Preheat oven to 400*. Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper. Bake in oven for 45 minutes, turning ingredients occasionally. Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water. Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours. Strain liquid away from other ingredients and refrigerate. After stock is completely cooled, remove fat that has settled to the surface. Store in jars for later use For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.