Preparation info
  • Makes about

    1.5 litres

    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About


  • 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.