( SERVES 4 )
Photo by Babiche Martens
|1 kg||Shin beef|
|500 g||Beef marrow|
|1 cup||Dry white wine|
|1 cup||Vegetable stock, (or meat stock)|
|2 sprigs||Fresh thyme|
|1||Salt & freshly ground pepper|
|3||Carrots, (peeled and cut in half then lengthwise)|
|8||Fennel bulbs, baby|
|1||Leek, (trimmed and cut into 3 cm lengths)|
- In a large pot, place the bones, meat, wine, water, stock, parsley, thyme and cloves.
- 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.
- 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.