Veal Stock

Name: Veal Stock
Yield: Makes 1.2 litres/2 pints
Ingredients: 2 sticks celery, chopped; 1 small leek, chopped; 1.5 kg/3-3½ lb veal bones, coarsely chopped; 25 g/1 oz tomato purée; 1 small onion, chopped; 225 ml/8 fl oz dry white wine; 3 litres/6 pints water; 2 medium tomatoes, chopped; 50 g/2 oz mushrooms, chopped; 2 medium carrots, chopped; 1 sprig fresh rosemary; ½ bay leaf; 1 sprig fresh thyme

Preparation info

Makes
1.2 litres

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1.5 kg/3-3½ lb veal bones, coarsely chopped
25 g/1

Stock
Gluten-free

Method

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 an

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.