Brown the beef shanks

• Season the beef shanks and sear them in avocado oil over high heat.
• Cook until they are nice and golden brown on all sides.

Prepare the mirepoix

• Roughly chop the onion, carrot and celery.
• Add the garlic and thyme to make the mirepoix.
• Set it aside.

Add the mirepoix

• Once the beef is browned, add the mirepoix to the pot.

Deglaze with wine

• Pour in the wine to help release the fond.
• Scrape up all the drippings from the bottom of the pot.
• Reduce the wine down.

Cover with water and simmer

• Cover the bones with water.
• Skim off all the scum that rises to the surface and discard it.
• Keep a gentle simmer — small bubbles only, never a rolling boil.

Chill overnight

• Put the stock in the fridge overnight so it sets completely.

Remove the fat

• Once the stock is completely chilled, scoop out and remove the layer of fat.
• You are left with pure jello-like beef stock.