Makes 1.2 ltrs

Prep time 15 mins + 2 hrs roasting


1 piece of osso bucco
Olive oil
4 garlic cloves, squashed, skin on
2 onions
2 carrots
2 celery
1 potato
1 cup of cider vinegar
1 tbsp. white miso paste
1 tbsp. tomato paste
1 sheet of kombu seaweed
A few dried wild mushrooms
2 bay leaves


Preheat the oven to 180 degrees Celsius
Drizzle the meat with olive oil and roast in an ovenproof pan with the bone in and a few squashed cloves of garlic, for 12 minutes, turning halfway.

In the meantime, roughly chop your vegetables and start sweating the onions with a tablespoon of olive oil, in a heavy based, ovenproof stock pot. Add the carrots and celery and continue to cook until they get some colour. Then add the potato, with the white miso and tomato paste. Add the roasted beef to the pot and cover with a litre and a half of purified water and the vinegar. With scissors, snip the kombu and mushroom, add the bay leaf and bring to a boil.

Reduce to a simmer and cook for 1hr on the hob.

Add another half a litre of water to the pot, turn the oven down to 150 degrees transfer the stock pot to the oven, and continue to cook for another 1hr30 mins. Lower the oven temperature to 90degrees and leave to cook overnight.

Let the stock cool and skim some of the fat off the surface.
Strain and keep the stock in the fridge or for longer in the freezer.