Beef/veal stock

Name: Beef/veal stock
Ingredients: 2 kg beef bones; 2 kg split shanks; 2 kg veal knuckles; 1 litre red wine; 10 tomatoes; 4 brown onions, chopped; 2 large carrots; handful of flat-leaf parsley; 1 tablespoon black peppercorns; 2 sprigs thyme; cold water

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich stock made from roasted beef bones, shanks and veal knuckles that forms the basis of good sauces and soups with a great depth of flavour.

Ingredients

2 kg beef bones
2 kg split shanks
2 kg

Stock
Gluten-free

Method

Preheat oven to 200°C and brown bones in a baking dish for 30 minutes. Put bones into a large stockpot — there should be room to spare. Remove any fat from baking dish and deglaze with red wine, then tip wine and juices into stock. Roast tomatoes, onion and carrot in baking dish until