Nico Ladenis's Veal Stock

Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.

Soup Base Stock Broth Veal

Estimated Nutrition

Calories

3200

kcal / serving

3200 kcal total

Carbs

50g

per serving

50 g total

Fat

215g

per serving

215 g total

Protein

120g

per serving

120 g total

Cook Time

405

minutes

Serves

litre

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Clear Honey

Dairy

200

Clarified Butter

Meat

Veal Bones

Knuckles and marrow bones are best, finely chopped

NutsSeeds

units

Garlic

Finely sliced

sprig

Thyme

sprig

Parsley

unit

Bay Leaf

OilsFats

tbsp

Pure Groundnut Oil

Vegetables

100

Onion

Peeled and coarsely chopped

100

Carrot

Coarsely chopped

small

Leek

White part only, cut in half and washed thoroughly

units

Shallot

Finely chopped

225

Italian Tomatoes

Whole, canned, rinsed to remove pips and juices, finely chopped

Method

Brush the veal bones lightly with clarified butter and honey.

Strain and reduce slightly.

Cook for 120 more minutes, skimming if necessary.

Skim thoroughly and simmer gently for 150 minutes.

Top up the water to clear the bones by 10 cm and bring to the boil.

Add bones to the stock-pot and deglaze the roasting pan with 3.4 litres of water.

Heat oil in a heavy-bottomed stock-pot and fry the vegetables, garlic and tomatoes gently without burning.

Roast them in a hot oven at 220°C for 45 minutes until evenly browned.