3-4 slabs of flanken ribs or about 2 lbs of meaty, marrow bones
2 tbsp vegetable oil
1 large whole onion stuck with 4 cloves
2 whole shallots
2 leeks, trimmed
4 small carrots
4 sprigs parsley
1 whole head of garlic, outer skin removed
Salt to taste
Brown the ribs all over in the vegetable oil, then place in a large stock pot. Add the onion, shallots, leeks, carrots, parsley, garlic and salt. Cover with 3-4 inches of water, bring to a boil, then boil for 3 hours.
Drain the stock, reserving the meat, onions and carrots for a future soup. Cool the stock and refrigerate overnight. Remove fat layer and discard.