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
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