KEY POINTS:
Serves 4
Beef bones, approximately 500g
1kg shin meat
1 cup of dry white wine
1 cup water
1 cup meat or vegetable stock
1 stalk of parsley
2 sprigs of fresh thyme
2 cloves
Salt and freshly ground black pepper
3 carrots, peeled and cut in half then lengthwise
8 baby turnips
8 baby beetroot
8 baby fennel bulbs
1 small leek, trimmed and cut into 3cm lengths
1 In a large pot, place the bones, meat, wine, water, stock, parsley, thyme and cloves.
2 Bring to a simmer then put the lid on, leaving a gap of 1cm or so. Let the soup cook gently for 3 hours, skimming off any scum periodically. Remove the bones.
3 Taste for seasoning then add the vegetables, cover and simmer for a further 30 minutes before ladling into warm bowls, being careful to remove the cloves, parsley and thyme.