* 3 kg (6 lb) Veal breast bones
* 2 kg (4 lb) Veal knuckles
* 9 litres (16 Pints) cold water
* 2 glasses of good red wine (optional)
* 450 g (1 lb) Carrots, washed and sliced
* 2 Leeks, well washed and chopped
* 450 g (1 lb) Onions, halved, skin on
* 1 sprig of fresh Thyme
* 1 Bay leaves
* 3 sprigs of Parsley, with stalks
* 10 Black peppercorns
* 2 tablespoons of tomato puree
* Good pinch of Salt (optional)

===Method===
* Remove as much meat as you can from the bones
* Place the bones in a two large oiled Roasting trays, sit the meat on the bones
* Roast for 40 minutes, don't allow the bones or meat to burn or the stock will be bitter
* Place the bones and meat in your biggest pan and cover with 9 Litres (16 Pints) of cold water
* Discard the fat from the roasting trays and degalaze the trays with red wine or just water, scraping up all of the caramelised goodness
* Add this to the stockpot
* Almost bring the pot to the boil, immediately turn down the heat and simmer for 10 hours
* During the first hour or so you will need to skim the liquid of any scum or fat
* Add the prepared vegetables and the remaining ingredients to the pan when there is about two hours cooking time left
* Sieve the stock and allow to cool
* Skim any fat from the cooled stock and store in a fridge or freeze in small containers for convenient re-use
#bones #veal #vealstock #pints #redwine #stock #litres #roasting #coffee #tomatopuree #blackpeppercorns


______________________________