Brown veal stock

• 2 kg veal bones, knuckles if possible
• 250 g onions
• 100

Preheat the oven to 220°C. Using a heavy cleaver, cut the bones into walnut-sized pieces or ask the butcher to do it for you. Roughly dice all the vegetables, except the mushrooms, into mirepoix, and cut each tomato into 8 sections. Peel and halve the garlic cloves. Roughly chop the mu