Beef/veal stock

Preparation info
    • Difficulty


Appears in

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.


  • 2 kg beef bones
  • 2 kg split shanks
  • 2 kg


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