Veal Stock

• a splash of olive oil, approximately 200 ml
• 10 kg veal knuckle bones<

With a bit of the olive oil, gently colour the veal, beef and foot in a thick-bottomed roasting tray When coloured, put into a hot oven for a further 30-40 minutes until golden brown, not burnt! Then drain the fat out of the tray, warm up the bones again in the tray, scraping off the sediment, which holds a lot of flavour. In a separate deep pan, add the rest of the oil, the onion, garlic and h