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.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 3200 kcals | 3200 kcals |
| Carbohydrates | 50 grams | 50 grams |
| Fat | 215 grams | 215 grams |
| Protein | 120 grams | 120 grams |
Cook Time
405 mins
Produces
1 litre
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tbsp
tbsp
Dairy
200
ml
ml
Meat
1
kg
kg
Veal Bones
Knuckles and marrow bones are best, finely chopped
NutsSeeds
OilsFats
2
tbsp
tbsp
Vegetables
100
g
g
Onion
Peeled and coarsely chopped
100
g
g
Carrot
Coarsely chopped
1
small
small
Leek
White part only, cut in half and washed thoroughly
2
units
units
Shallot
Finely chopped
225
g
g
Italian Tomatoes
Whole, canned, rinsed to remove pips and juices, finely chopped
Steps
- Brush the veal bones lightly with clarified butter and honey.
- Roast them in a hot oven at 220°C for 45 minutes until evenly browned.
- Heat oil in a heavy-bottomed stock-pot and fry the vegetables, garlic and tomatoes gently without burning.
- Add bones to the stock-pot and deglaze the roasting pan with 3.4 litres of water.
- Top up the water to clear the bones by 10 cm and bring to the boil.
- Skim thoroughly and simmer gently for 150 minutes.
- Cook for 120 more minutes, skimming if necessary.
- Strain and reduce slightly.