• 2 kg (4 lb 8 oz) veal bones
• 400 ml (14 fl oz) red wine
• 2 teaspoons olive oil
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 head garlic, halved widthways
• 2 fresh bay leaves
• 2 sprigs thyme

Preheat the oven to 180°C (350°F/Gas 4). Place the bones in a large flameproof roasting tray and roast for 40 minutes or until browned. Transfer the bones to a large saucepan and set aside.

Place the roasting tray over medium heat and deglaze with the wine, scraping the base to dislodge any cooked-on pieces. Cook until the wine is evaporated, then add the mixture to the bones.

Place the oil and remaining ingredients in a large frying pan over medium heat and cook until golden. Add to the bones.

Cover the bones and vegetables with water and bring to the boil, then reduce the heat to low and simmer for 2½ hours, skimming the scum from the surface regularly. Strain, discarding the solids. Return the stock to a clean pan, bring to a simmer and cook for 30 minutes or until reduced by half. Pass through a fine sieve, discarding the solids.

This can be made up to 2 days in advance and stored in an airtight container in the fridge.