- about 2 kg veal bones, roughly chopped (get your butcher to do this)
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 sticks celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 bay leaf
- 2 big sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- small bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tsp peppercorn
Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.
If you’re friendly with your butcher he may give you the bones for free.
British veal producers rear their calves according to strict guidelines laid down by the RSPCA & are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, clean straw & clean water. Buying veal from UK reared dairy cattle means animals are not exported live to be reared as veal & then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport.