Veal stock

• 2.5 kg veal shanks (meat and bones), cut into pieces
• 500 g pig’s trotters

Cover shanks and trotters with cold water in a large saucepan and bring to a simmer. Gently stir to loosen any impurities and skim the surface carefully. Add remaining ingredients and bring to the boil, then cover, reduce heat to very low and simmer for 10-12 hours (many would cook it for less, but I find it takes 10-12 hours for all the gelatine to be released) adding more water as necessary.