Pre-heat the oven to 230°C/450°F/Gas 8.
Veal Stock
Veal stock is by no means a staple product of the domestic kitchen but to be able to cook like a chef this is seen as an essential ingredient even if not that many chefs in this day and age make their own anymore.
When making veal stock knuckle and marrow bones are the best ones to use, when making larger quantities then use veal trotters rather than pigs trotters. If veal bones are not available then use beef bones, these are not as fine or clean in flavour as veal nor do they contain as much gelatine either but they are an acceptable substitute.
When the bones are removed from the roasting pan always deglaze the pan to get out all the caramelised juices as possible thereby maximising flavour.
Yield: Makes approximately 1.2 litres / 2 pints
Method
Brown the bones in a roasting tray, turning from time to time.
When lightly browned, dot the tomato purée over the bones and continue roasting for 10 minutes.
Drain off the fat and transfer the bones to a large saucepan. Deglaze the roasting tray and add the caramelised juices to the stock pan.
Add the water and pig’s trotter and bring to the boil.
As soon as the stock boils, lower the heat and skim away all the fat and scum.
Simmer for about 5 hours, skimming as necessary, then add the vegetables.
Simmer for a further hour, add the herbs and continue cooking for up to 8 hours in total.
Pass the stock through muslin or a fine strainer.
Reduce until approximately 1.2 litres/2 pints remain.
To enrich the stock add red wine and port. For this amount I would add around 1/3 btl to a ½ of a btl of red wine and about 150ml ruby port, the heavier the wine the better, it does not have to be expensive, often the cheaper the wine the better. Add to the stock once strained then reduce.