Recipe for Veal Stock ( Brodo Di Vitello ) 
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Yield:
2 L
Ingredients:
Amount Ingredient
3 x veal shin or knuckle bones
1 x red onion peeled and halved
2 med carrots peeled
4 x celery stalks
2 clv garlic peeled
1 x few flat leaf parsley stalks
5 x black peppercorns
3 x bay leaves or thyme sprigs
Instructions:
Instructions: Roast the veal bones for 40 minutes in an oven preheated to 180C/350F/Gas 4.

Deglaze the pan with a little boiling water scraping up any caramelised juices from the bottom

Put the bones the roasting juices and all the other ingredients except the salt into a large pan cover with 2.5 3L cold water and bring to the boil skimming off the scum as it comes to the surface.

Lower the heat and simmer very gently for up to but no more than 2 hours.

Strain season with salt and leave to cool.

If not using immediately keep in a refrigerator for up to two days.

For a light veal stock it is not necessary to roast the bones first.

Makes 2L

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