• 2 celery sticks

  • 2 carrots

  • 2 onions

  • 900g/2lb shin of beef

  • 50g/2oz piece of parmesan rind (optional)

  • 5 litres/8 pints water

  • 1 tbsp salt

  • 2 bay leaves

  • 2 thyme sprigs


  • 1.

    Put all the ingredients for the stock, except for the bay leaves, thyme sprigs and salt into a large saucepan, and bring to the boil, skimming off any scum as it rises to the surface.

  • 2.

    Reduce the heat and leave to simmer for 2 ½ hours, adding the salt and herbs 15 minutes before the end.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 17kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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