In a large heavy-based saucepan over medium heat, brown

off the shoulders and flanks on both sides. Remove and

set aside.

• Add the trimmings, bacon, and frame to the pan,

caramelising heavily on all sides. Add the vegetables, thyme,

bay and peppercorns and sauté for a minute or two.

• Deglaze with the brandy and reduce slightly before adding

the wine. Reduce the wine by half, then add the chicken

stock.

• Return the shoulders and flanks to the pot, turn the heat

down and simmer, covered, for 2 hours, or until the flanks

are tender and the shoulder meat is beginning to come

away from the bone. Remove and set aside.

• Continue to reduce the stock until its volume is about

500ml. Strain the bones and vegetable matter from

the stock and discard. Return the stock to the pan and

continue to reduce.

• Once its volume is about 250ml, line a very fine sieve

with muslin or a new, clean chux cloth and pass the sauce

through into a smaller saucepan.

• Return the sauce to a very low heat and allow to

evaporate to ~200ml.

• Finish with the sour cream and Dijon mustard before

serving