Veal stock

Veal stock

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(1 ratings)

Prep: 10 mins Cook: 1 hr


Makes about 1 litre

A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.

Nutrition and extra info

  • for up to 1 month


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • about 2 kg veal bones, roughly chopped (get your butcher to do this)
  • 1 onion, chopped



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  • 2 carrots, chopped



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  • 2 sticks celery, chopped



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  • 2 bay leaves
  • 2 big sprigs fresh thyme


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  • small bunch parsley



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  • 1 tsp peppercorn


  1. 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.

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Comments, questions and tips

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31st Mar, 2014
Probably shouldn't have rated this because I used the recipe to make chicken stock, not veal. However, it's a nice balance of ingredients and could be used in Hindu cooking (see hnpatel321's comment).
18th Apr, 2013
As a hindu I don't eat beef or veal... where recipes call for using veal stock, what would make the best alternative?
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