Place the bones in a large heavy-based saucepan or stockpot of cold water and bring to the boil. Drain and rinse the bones and the pan. Set the bones aside.
Heat the oil in the saucepan over medium heat. Add the carrot, onion, celery, garlic, thyme, rosemary and star anise and cook for 12–15 minutes or until the vegetables are soft but not coloured. Add the bones and the water and bring