for 1 litre

To roast

500 g	veal bone
600 g	oxtail, cut into pieces
2	onion, cut into wedges
150 g	carrot, cut into pieces
200 g	celeriac, cut into pieces
200 g	leek, cut into pieces

To strain/flavour

1 sprig	rosemary
1	bay leaf
2	clove
1 tsp	salt

How it's done

To roast

Place the rack on a tray, arrange the bones, oxtail and vegetables on top.

Roast for approx. 30 mins. in an oven preheated to 200 °C (fan).

Stock

Place the bones, oxtail and vegetables in a large pan, pour in enough water to just cover the bones, bring to the boil. Reduce to a low heat and cook at just below the boil for approx. 4 hrs. If necessary, add a little more water to ensure that the bones remain just covered at all times. Skim off any foam using a slotted spoon.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock (yields approx. 600 ml). Don't squeeze out the bones and vegetables, otherwise the stock will become cloudy. Set aside the oxtail. Pour the reserved liquid into a pan, top up to 1 litre with water, add the rosemary, bay leaf, cloves and salt. Reheat the stock, allow to infuse for approx. 15 mins., strain.

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