|Marrow bone/Veal knuckle||1 Pound, chopped (450 Gram)|
|Beef shin||1 Pound, cut into pieces (450 Gram)|
|Water||2 1⁄2 Pint (1.4 Liters)|
|Carrot||1 , scraped and sliced|
|Onion||1 , skinned and sliced|
|Celery stick||1 , washed and sliced|
|Salt||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
To give extra flavour and colour, brown the bones and meat in the oven.
Put the bones and meat in the cooker with the water, vegetables, salt and peppercorns, bring to the boil uncovered and remove the scum.
Put on the lid, bring to high (15 lb) pressure, then cook for 1-1 1/4 hours.
Reduce pressure slowly.
Strain the stock and leave it to cool.
When cold, remove the fat from the stock.