Beef/Veal Stock

Name: Beef/Veal Stock
Cuisine: Australian
Ingredients: 2 kg beef bones; 2 kg shanks, split; 10 ripe tomatoes; 1 litre red wine; 2 kg veal knuckles (osso buceo); 2 kg veal knuckles (osso buceo); 1 tablespoon black peppercorns; handful of parsley (including stalks); 2 large carrots, chopped; 4 brown onions, chopped; 2 sprigs of thyme

Preparation info

Difficulty
Complex

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

A rich stock made from roasted beef bones, shanks and veal shins that forms the basis of good sauces and soups. Keeps for 4 days, refrigerated.

Ingredients

2 kg beef bones
2 kg shanks, split
2 kg

Oceania
Australia
Stock
Gluten-free

Method

Brown the bones in a roasting pan in a hot oven, then put them in a stockpot large enough to hold them with room to spare.
Remove any fat from the roasting pan. Deglaze the pan with the wine and add the wine to the stockpot.
Roast the tomatoes, onion and carrot in the roasting pan until softened and add to the stockpot. Add the remaining ingredients and