Roasting or pan-frying the bones at the start of the gravy-making process caramelises them and brings out their flavour.
Heat the olive oil in a large, heavy-based frying pan. Add in the bones and brown on all sides for 10-15 minutes, stirring now and then. We're caramelizing and roasting the bones to bring out their flavour.
Add in the onion to the pan and fry for 5 minutes, stirring often, until the onion has softened.
Carefully tilt the frying pan to one side to gather any excess fat and spoon it off and discard it.
Add 900ml of boiling water to a Knorr Rich Beef Stock Pot and whisk or stir in until the Knorr Rich Beef Stock Pot has dissolved.
Add the Knorr Rich Beef Stock to the pan. Bring to a rolling boil and cook until the gravy reduces by just under half, skimming off any fat that comes to the surface, around 20 minutes. I like the texture like this. If you want to make it thicker, then simply add some cornflour mixed with a little cold water into a paste. It's down to your palate at the end of the day.
Strain through a fine-meshed sieve, return to a pan and heat through before serving. It's a small price to pay for a delicious gravy - a few bones, an onion and a Knorr Rich Beef Stock Pot.
Chef's tip from Marco Pierre White: In the domestic kitchen you haven't got what we've got in the professional kitchen. That's where the Knorr Rich Beef Stock Pot can help. It's the closest you'll get to real stock without having to make it from scratch. It's my secret to the best gravy, every time.
Click here to watch the video on how to make Rich beef gravy
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