Veal or Beef Stock

• 5 kg veal knuckle or beef bones
• 2 medium brown onions
• 3 stalks

Preheat oven to 180°C/356°F.

Rinse the bones of any blood, then spread in a single layer in a heavy roasting pan. Roast bones in the oven until well browned—don’t rush this part as the colour of the bones will come through in the finish stock.

When the bones are nearly