Veal Stock

• 5 kg (11 lb) veal bones
• 1 calf’s foot, split

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 cov