for 1 litre

Stock

	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
	water
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

How it's done

Stock

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.

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