2 kg veal bones roughly chopped (get your butcher to do this)
1 onion chopped
2 carrots chopped
2 sticks celery chopped
2 bay leaves
2 big sprigs thyme fresh
1 small bunch parsley
1 tsp peppercorn
Equipment
sauce pan
Directions
Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
