Veal stock

Veal stock

By
From
Meat
Makes
3 litres
Photographer
Dean Cambray

Veal stock has a reputation for being a bit of a restaurant stock. And it’s true; chefs love veal stock, because it is rich in gelatine which makes for lovely shiny sauces, and helps maintain body in a stock or sauce when you reduce it down. Second, veal stock has a much lighter flavour than a big beef stock, so it doesn’t overpower other ingredients. Both of these qualities mean that veal stock is often used in combination with other stocks in restaurant kitchens.

As with other stocks, you can make white veal stock, which is lighter and more delicate, or brown veal stock, which is fuller-flavoured.

This is one dish where it really helps to know your butcher, as it has been known for some less scrupulous butchers to fob off cheaper pork bones on unsuspecting customers, rather than the more costly veal bones. Ask your butcher to cut the bones to the size of a small fist, and to split the trotter for you.

Ingredients

Quantity Ingredient
2kg veal bones, chopped
2 medium carrots, roughly chopped
2 sticks celery, roughly chopped
2 onions, roughly chopped
4 garlic cloves, halved
1 veal or pig’s trotter, split in half lengthwise
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon salt
1/2 cup parsley leaves
3 sprigs thyme

Method

  1. Preheat the oven to 220ºC.
  2. Follow the same procedure as for the beef stock.
Tags:
Meat
Adrian
Richardson
La
Luna
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