Veal stock

Veal stock

Total: 5 hr | Active: 5 hr
lactose-free, gluten-free
Nutritional value / litre: 177 kcal
, Fat: 12 g


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
1 kg veal bone, cut into pieces (ordered in advance from the butcher), rinsed in cold water, drained
2 red onions, with skin, halved, dark roasted
150 g carrots, diced
150 g celeriac, diced
3 dl red wine or port wine
150 g tomatoes, diced
150 g leek, cut into rings
2 garlic cloves, sliced

To strain/flavour

½ bunch thyme
2 bay leaves
3 cloves
½ tsp black pepper, crushed
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How it's done

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Heat the oil in a cooking pot. Fry the bones and vegetables in batches for approx. 20 mins. Add the wine, simmer over a medium heat for approx. 5 mins. Pour in enough water to just cover the bones. Add the tomatoes, leek and garlic, bring to the boil. Skim off any foam using a slotted spoon. Reduce the heat, simmer over a low heat for approx. 4 hrs. Add a little more water to ensure that the bones remain just covered at all times.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the bones and vegetables, otherwise the stock will become cloudy. Add the thyme to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.

Good to know
Tip: Instead of veal stock, use game or lamb stock.

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