Name: Veal Stock
Ingredients: a few garlic cloves, unpeeled; 4–5 tbsp olive oil; 1 stalk blanched celery, cut in three sections; 2 leeks, in coarse rounds; 1 carrot, scraped and roughly sliced; 1 small bunch of parsley; 3–4 blades mace; 1 tbsp black peppercorns; 2 tbsp coriander seeds and also 2 bunches chervil, chopped; 500 g (1 lb) veal bones (ask the butcher); a few bay leaves; 1 small bunch of thyme; 2 onions, with peel, halved; 2 veal shanks

Preparation info

Difficulty
Medium

Appears in

Home Made

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

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Veal Stock

Ingredients

Method

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