Rich Strong Stock

Ingredients

• 4 lb shin of beef
• 4 lb knuckle of veal
• 0.75 lb good lean ham
• poultry trimmings
• 3 small onions
• 3 small carrots
• 3 turnips
• 1 head of celery
• chopped mushrooms
• 1 tomato
• 1 bunch savoury herbs and parsley
• 1.5 oz salt
• 12 white peppercorns
• 6 cloves
• 3 blades of mace
• 4 quart water

Method

Line your braising pan with thin slices of ham trimmed of all fat. This acts as a flavour base and prevents the meat from sticking during the initial browning. Cut the beef shin and veal knuckle into 7–8 cm pieces—larger chunks hold their shape better during the long simmer and brown more evenly than smaller dice. Lay them directly on the ham, then set the pan over medium-high heat. Stir frequently for 20–30 minutes until the meat develops an even mahogany crust on all sides. The braising|Maillard reaction here builds the savoury foundation of the stock; without it, you've got broth, not stock.

Pour in cold water and bring to a simmer. Skim off the grey foam that rises for the first 10–15 minutes—this is denatured protein, blood, and impurities that will muddy both the colour and flavour if left. Once the surface clears, add the bones and poultry trimmings. The bones release collagen and gelatin that thicken the stock naturally; the poultry adds a secondary layer of umami without overpowering the beef. Keep the heat gentle—a bare simmer, not a rolling boil. Aggressive heat breaks down proteins into smaller particles that cloud the stock and cause unnecessary reduction.

After 2 hours, add the aromatics: whole peeled onions, carrots, turnips, and celery, along with mushrooms, tomato, a tight bundle of thyme and parsley, the salt, and whole spices (peppercorns, cloves, mace). These go in late so they flavour the stock without becoming so soft they disintegrate and cloud it. Continue simmering for a further 3 hours at the same gentle pace. You're not rushing collagen extraction—five hours total allows proper gelation without evaporating too much liquid or concentrating impurities.

Strain through fine muslin or a chinois into a clean vessel. Do not press the solids through; let gravity do the work. Cool the stock uncovered to room temperature, then refrigerate. The fat will solidify on top and seal the surface, protecting the stock underneath from oxidation. Remove the fat cap before use. A proper stock should gel when cold—if yours remains liquid, simmer it again gently to further concentrate the gelatin, but watch for over-reduction, which hardens the flavour.