Variation on Heston Blumenthal's Filtered Consomme

I love Heston's series "How to cook like Heston". The problem I found with the recipe on his consomme with the chicken was - frankly - that unless you buy yourself an expensive chicken and don't mind shelling out at LEAST 15 - 20 euros/pounds for the ingredients - you end up with a consomme which is more salty than "chickeny" - and - frankly - rather uninteresting. The touch of a jasmine flower helps hide this fact.

A beef shank with the marrow add so much flavour, you'll never think again about Heston saying that you'll never think again about consomme.