Veal Stock

Preparation info

  • Difficulty


  • This recipe should yield about

    8 litres

    of veal stock.

Appears in


By Peter Gilmore

Published 2014

  • About


  • 10 kg (22 lb) veal bones (knuckles and shins)
  • 4 pig's trotters, split in half
  • 750 ml bottle good-quality red wine
  • 5 brown onions, chopped
  • 4 carrots, chopped
  • 50 ml ( fl oz) grapeseed oil
  • 10 ripe tomatoes, cut in half


Wash the veal bones and pig's trotters under cold running water, then drain well. Place the bones and trotters in a heavy-based baking tray and roast in the oven at 200°C (400°F/Gas 6) until nicely browned. When the bones are browned, remove them from the tray and put them in a large stockpot. Take the tray that the bones were browned in and place it on the stovetop. Remove any rendered fat, then heat the tray over medium heat and add the red wine. Use a wooden spoon to scrape the bottom of the tray to release any caramelisation left from the bones. Reduce the wine until 200 ml (7 fl oz) remains, then pour the wine into the stockpot with the bones.

In a large frying pan, sauté the onion and carrot in the grapeseed oil until well coloured. Deglaze the pan with 500 ml (17 fl oz) of water, stir well and add the contents to the stockpot. Add another 14.5 litres (490 fl oz) of water to the pot, bring the stock close to boiling point, then turn the heat down so the stock is barely simmering. Add the tomato halves and slowly simmer for 8 hours, skimming the stock occasionally with a ladle to remove any excess fat. Strain the stock through a fine conical strainer, being careful not to disturb the bones too much. Do not remove the bones before straining, as this will make the stock cloudy. Allow the stock to cool, then refrigerate until required. Any excess fat will solidify on top of the stock and is easily removed before use.