Ingredients
2 celery sticks
2 carrots
2 onions
900g/2lb shin of beef
50g/2oz piece of parmesan rind (optional)
5 litres/8 pints water
1 tbsp salt
2 bay leaves
2 thyme sprigs
Method
1. Put all the ingredients for the stock, except for the bay leaves, thyme sprigs and salt into a large saucepan, and bring to the boil, skimming off any scum as it rises to the surface.
2. Reduce the heat and leave to simmer for 2 ½ hours, adding the salt and herbs 15 minutes before the end.
