beef and veal shanks, cut up
stalks celery, cut into pieces, include leaves
Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
transfer to a 6 to 8 quart stock pan. add 1 cup water to roasting pan and stir to scrape brown bits free then pour over beef along with 11 more cups water
add rest of ingredients and bring to a full boil over high heat.
reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
cover and refrigerate for at least 4 hours.
lift off and discard fat that has hardened along top
to store: freeze in containers or bags of desired amounts