Veal Stock

So I've been gone a few days now been working hard, been extremely busy at work learning a new section in the kitchen so its all go at the moment!

Last time I posted I said I would post a veal stock recipe so here it is.

This makes 1 litre of stock/gravy which ever you would rather call it, the technique applies for most gravies and the bones could be swapped for beef or lamb to match whichever meat it is you're serving up.

2.5kg Veal bones
2 Bay Leaves
2 Sprigs Rosemary
2 Sprigs Thyme
Parsley Stalks
150g Carrots (1/2 length ways)
100g Onions 1/2
50g Tomato Puree
500g Chopped Tomato
7.5litre Water
400g Calves Feet (split)
225ml Red Wine

Split the calves feet and chop the veg. Blacken the veg in a frying pan with minimal oil.
Roast the bones in the oven until they are golden brown.

Place the bones, veg, aromatic herbs, tomato puree, chopped tomatoes and water into a large pot and cover with the water and bring the pan up to the boil, once the stock comes up turn the temperature down and simmer until it is reduced by 1/3. Skim the stock regularly to ensure the fat doesn't boil back into the stock.

Pass the stock through a chinoise into a new pan, add the calves feet, and simmer until the stock reduces to a nice sauce consistency, this will take a couple of hours but needs to reduce by a further 1/2.

Reduce the red wine by half in a separate pan.

Once the desired consistency is reached pass the stock through a muslin cloth. Add to the reduced wine and correct seasoning.

This can be used immediately or could be cooled and refrigerated for another time.

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