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veal stock bones


  1. Take 3 kilo of split marrowbones, and a mirepoix, consisting of roughly diced onion, celery, leek, carrot with some bay leaf, thyme sprigs and a few peppercorns.
  2. Keeping quite traditional is best but the inclusion of a piece of star anise works or substitute the celery for celeriac.
  3. Roast the bones in a hot oven turning regular till rich and golden, take out when done and place in a deep stock pan, gently fry the mirepoix in the roasting tray for 5 or 6 minutes, deglaze with a litre of cold water, carefully scrape the tray for any sediments and add all this to the stock pan.
  4. Cover with cold water, its important to use cold water, it helps the fat particles rise to the surface so its easier to remove the white froth on top and achieve a clear broth.
  5. Add a tablespoon of tomato puree and bring to boil, turn down and simmer for 3 to 4 hours skimming the fat from the surface regularly.
  6. When done gently pass through a fine sieve into a medium stock pan and reduce by half on a steady boil.
  7. Strain again then chill down, were now ready to use in a variety of sauces, gravies and casseroles.