• 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.

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