- 1kg veal bones (shin bones are great)
- 1 carrot diced
- 1 onion diced
- 1 stalk celery diced
- 100g button mushrooms
- 500ml dry red wine
- 2.5 litres water
- 1 clove garlic
- 1 bouquet garni
- 2 tomatoes, halved width-ways
- Pre-heat oven to 200 deg C.
- Place bones in large roasting pan and roast for 30mins, stirring occasionally.
- Add carrot, onion, celery, mushrooms, stir to combine well and then roast for another 30mins or until vegetables are golden.
- Transfer the bones and the vegetables to a large saucepan or stockpot and reserve the roasting pan.
- Place the roasting pan over a medium heat. Add the wine and scrape with a wooden spoon to remove any cooked-on bits.
- Pour the wine over the bones, then add the water. Bring to the boil over high heat, then skim any impurities from the surface.
- Place chicken bones and water in a large saucepan or stockpot. Bring to the boil over medium heat, skimming any impurities from the surface.
- Reduce the heat to low and simmer for 4 hours, skimming regularly.
- Strain the stock through a fine-mesh sieve (I use muslin cloth in a normal sieve) sitting over a large bowl and discard the solids. To keep the stock as clear as possible, don’t press on the vegetables when straining.
- Cool to room temperature, the refrigerate till cold. The fat will solidify on top making it easy to remove and discard.
- Refrigerate for up to 7 days or freeze for up to 3 months (I freeze in ice cubes and know they are equal to about 20mls each).
Makes about 1.7 Litres