Veal Stock

Preparation info

  • Difficulty


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 5 kg (11 lb) veal bones
  • 1 calf’s foot, split
  • 200 ml (7 fl oz) vegetable oil
  • 300 g (10½ oz) carrots, peeled and cut into 5 cm (2 inch) chunks
  • 400 g (14 oz) leeks, cut into 5 cm (2-inch) chunks
  • 200 g (7 oz) onions, peeled and cut into 2.5 cm (1 inch) pieces
  • 1 head garlic, split
  • 1 small handful parsley stalks
  • 2 bay leaves
  • ½ bunch thyme
  • 400 g (14 oz) tomato paste (concentrated purée)


Rinse the bones and calf’s foot in cold water and drain well. Place the bones in a roasting tray with of half the vegetables and half of the oil and roast on high heat until golden brown.

Roast the remaining vegetables with the remaining oil in a separate tray until golden brown.

Place the bones and vegetables in a stockpot, add the calf’s foot and herbs and cover with water. Bring to the boil, skim, reduce the heat to a simmer and add the tomato paste. Simmer very gently for 6-8 hours, skimming at least every hour. Reduce the stock to 4 litres (32 fl oz). Strain through muslin (cheesecloth).