Beef or Game Stock

Chicken and fish have sufficient natural gelatine to make unctuous stocks. Such is not the case with beef and game. For the finest beef stock one must use the shin of beef. However, here one comes across a culinary conundrum. The gelatine from the bones is not released until they have been cooking for at least 13 hours whereas the meat has released all its flavour after only six hours. One is therefore presented with some choices. You can either brown the bones, simmer them for seven hours