Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

I will give you the recipe for approx. 6–8 servings of the stock. You can also use beef bones, turning it into a beef stock.

Ingredients

  • 500 g (1 lb) veal bones (ask the butcher)
  • 2 veal shanks

Method

Place the bones, shanks, onions, thyme, bay and garlic in a roasting tin. Pour over a little oil and stir. Place in an oven preheated to 180°C (350°F/Gas 4) until the bones start to colour (about 30 minutes). Transfer to a large soup pan. Add at least 4