Ingredients
- 2 kg veal bones (with marrow if possible)
- 1 onion, quartered
- 1 carrot, cut into pieces
- 1 celery stalk, cut into pieces
- 2 garlic cloves, crushed
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 L cold water
- 30 ml (2 tbsp.) tomato paste
- 30 ml (2 tbsp.) vegetable oil
Preparation
Preheat oven to 220°C (425°F). Brush veal bones with oil and roast in oven for about 30 minutes, until golden brown. Remove the bones and place in a large pot with the vegetables, garlic, bouquet garni and tomato paste. Add the cold water and bring to the boil. Reduce heat to low and simmer for 4-6 hours, skimming regularly. Strain the stock and use or freeze.
