Veal Stock

• a splash of olive oil, approx 200 ml
• 10 kg veal knuckle bones

Firstly, with a bit of the olive oil, gently colour the veal, beef and foot in a thick-bottomed roasting tray When coloured, put into a hot oven for a further 30-40 minutes until golden brown, not burnt! When this is done, drain the fat out of the tray, warm up the bones again in the tray, scraping off the sediment, which holds a lot of flavour.

In a separate deep pan, add the rest of t