Veal Stock

Preparation info

  • Makes

    1.2 litres

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 1.5 kg/3-3½ lb veal bones, coarsely chopped
  • 25 g/1 oz tomato purée
  • 3 litres/6 pints water
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 1 small leek, chopped
  • 2 sticks celery, chopped
  • 50 g/2 oz mushrooms, chopped
  • 2 medium tomatoes, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ½ bay leaf
  • 225 ml/8 fl oz dry white wine


Preheat the oven to 230°C/450°F/Gas Mark 8.

Brown the bones in a roasting tray in the oven, turning from time to time. When lightly browned, dot the tomato purée over them and continue browning for a further 10 minutes. Drain the bones of any fat and transfer them to a large saucepan, then add the water and bring to the boil. Once the stock comes to the boil, lower the heat and skim – a lot of fat and scum will have risen to the surface. Allow to simmer for 5 minutes, skimming as necessary. Add the vegetables and the herbs, pour in the white wine and continue to simmer gently for 6 hours.

After 6 hours, strain the stock through muslin or a fine strainer. If there is more than 1.2 litres/2 pints of stock, reduce it over a high heat until only this amount remains. If you do not do this, the finished stock will not have sufficient strength.

Without a good base stock, a finished sauce can never be a good one, and the one thing that a good stock needs is time. Many people only simmer their veal stock for a couple of hours; I much prefer to cook it for at least 6 hours. It is not until after 6 hours that the bones will have given up all their flavour.