2 kgbeef shin bones2 kgchicken bones3carrots, coarsely chopped3stalks celery, coarsely chopped1onion, peeled and cut in half1head of garlic, halved widthways1 tspblack peppercorns4bay leaves½bunch thyme1 (about 350gm)pig’s trotter¼ cupherbs such as thyme, bay leaves, sageMadeira reduction2large golden shallots, thinly sliced½bunch thyme2bay leaves½ tspblack peppercorns250 ml (1 cup)dry white wine250 ml (1 cup)Madeira1clove of garlic, thinly sliced
Preheat oven to 200C. Roast bones in separate large roasting pans for 1 hour or until golden. Remove from oven and combine in1 roasting pan. Strain oil from empty pan, add vegetables and roast for 30 minutes or until golden. Transfer bones and vegetables to a stock pot, add peppercorns, bay leaves, thyme, pig’s trotter and enough water to cover. Bring to the boil over high heat, then simmer, occasionally skimming any scum from surface, over very low heat for 7 hours. Strain through a chinois (see note), then strain again through a muslin-lined fine sieve. Cool, then refrigerate for 2-3 hours or until the fat has separated from the stock, then skim solidified fat from the top and discard. Pat jellied stock using absorbent paper to remove all excess fat.
For Madeira reduction, combine all ingredients in a saucepan, bring to the boil over high heat, reduce heat to medium-high and cook for 20 minutes or until reduced to ¾ cup. Strain.
Combine reduction and 1.5kg jellied stock in a saucepan. Bring to the boil over high heat, reduce to medium and cook, skimming frequently, for 1 hour 15 mins or until reduced to 2 cups. Add herbs and cook for 30 seconds.Jus will keep, refrigerated, for up to 1 week.
Note A chinois is a conical-shaped, fine mesh strainer perfect for straining sauces and stocks.