Veal stock

Veal stock 1) Heat a large pot on the hob and add 3 tablespoons of oil.

Add in all the vegetables into the pot, including the peppercorns.

Using a wooden spoon, cook the vegetables, so they soften and turn a slight nutty color.

Add the tomato puree and mix it into the vegetables.

Using a tongs lift the veal bones, leaving the fat behind, and add them to the pot.

Add the red wine and cover the mixture with tap water, about 2/3 of the way up a large pot. Bring it up to the boil, then turn the heat down low and let it simmer for 12 hours.

Strain the mixture, so youâre left with the liquid, and it's ready to serve.