Brown Stock

• 4 kg beef/veal/lamb bones
• 3 T vegetable oil
• 500

Place the bones on an oven tray (if you have a drip tray then use that rather) and roast in the oven at 190°C. Remove once they have browned.

Pour the oil into a tall pot and heat on medium heat. Now for the mirepoix – first add the onions, and allow to soften slightly. Turn the