Light veal stock

Ingredients for 10 servings:

• 1 ½ kg veal bones
• 1 ½ kg veal trimmings
• 1 bunch of soup vegetables
• 1 tsp peppercorns, crushed
• 3 allspice berries
• 3 juniper berries
• 3 bay leaves
• 2 onions
• 4 garlic cloves, crushed with a knife
• 5 liters of water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 45 minutes

or veal broth, depending on the cooking time

Rinse the veal bones and place them in a roasting tin. Roast at 180°C fan/convection oven for 90 minutes, turning once or twice. Clean and chop the soup vegetables. Cut the carrots and celery into equal-sized pieces. Leave the leek whole, wash the onions and roughly chop them. Drain the bones after roasting and allow them to cool. Roast the carrots, celery and onions in the rendered fat from the bones until they begin to brown. Pour the fat through a fine sieve into a jar and chill. Place the cooled bones in a large pot with the veal trimmings and 4 liters of cold water. Simmer gently and skim off the foam. Place 1 liter of water in the roasting tin and boil off the cooking residue. When the bones are simmering in the pot, add the water from the roasting pan with the roasting residue, then add the soup vegetables, garlic, leek, and spices and simmer on low heat for 8 hours. Strain the broth through a steel sieve into another pot, pressing out the soup vegetables. Pour the strained broth through a sieve lined with cheesecloth into another pot. Drain the fat from the finished broth and pour into jars or freeze.