Veal Stock

Preparation info

  • Difficulty


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.


  • 500 g (1 lb) veal bones (ask the butcher)
  • 2 veal shanks
  • 2 onions, with peel, halved
  • 1 small bunch of thyme
  • a few bay leaves
  • 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


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 180Β°C (350Β°F/Gas 4) until the bones start to colour (about 30 minutes). Transfer to a large soup pan. Add at least 4 litres (16 cups) of water as well as the remaining ingredients. Bring the liquid to a boil. Lower the heat once it boils and leave the stock to simmer on low heat. During this time, carefully skim the foam from the stock using a skimmer.

If you don’t do this, the stock will become cloudy. Simmer on very low heat for approx. 3 hours until reduced by half. Strain the stock or pour through a colander in which you have placed a clean(!) dish towel. Leave to cool. Place the stock in the refrigerator. As soon as it is very cold, skim off the solidified fat. Season the stock with salt and pepper.