Veal stock

Total time: 5hr
Preparation Time: 300m

For 1 litre

Nutritional Information

Contains 177 Kcal, 0g Protein, 0g Carbohydrates, 12g Fat


  • Stock
  • oil for frying
  • 2 red onions, with skin, halved, dark roasted
  • 1 kg veal bones, cut into pieces (ordered in advance from the butcher), rinsed in cold water, drained
  • 150 g celeriac, diced
  • 150 g carrots, diced
  • 3 dl red wine or port wine
  • water
  • 150 g leek, cut into rings
  • 150 g tomato, diced
  • 2 garlic clove, sliced
  • To strain/flavour
  • 0.5 bunch thyme
  • 2 bay leaf
  • 3 cloves
  • 0.5 tsp black pepper, crushed

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  • 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.
  • Tip:

    Instead of veal stock, use game or lamb stock.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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