Veal stock

Ingredients:

• 1.5 kg veal knuckle bones, chopped
• 2 large onions
• 2 large carrots
• 1 celery stick
• 5l water
• 2 garlic cloves
• bay leaf
• thyme
• chives

Instructions:

• preheat the oven to 220°c. Put the bones in a tray and roast in the oven until brown all over.
• put the onions, carrots and celery into a roasting pan and roast them until golden. add 500ml of water to deglaze the pan. scrape the bottom to loosen the caramelised sugars.
• put the vegetables with the bones and then cover them with water and herbs. cook on a low heat for 12h.
• this recipe will make about 3l of stock.

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