I will give you the recipe for approx. 6–8 servings of the stock. You can also use beef bones, turning it into a beef stock.
Place the bones, shanks, onions, thyme, bay and garlic in a roasting tin. Pour over
If you don’t do this, the stock will become cloudy. Simmer on very low heat for approx. 3 hours until reduced by half. Strain the stock or pour through a colander in which you have placed a clean(!) dish towel. Leave to cool. Place the stock in the refrigerator. As soon as it is very cold, skim off the solidified fat. Season the stock with salt and pepper.
© 2011 All rights reserved. Published by Murdoch Books.