VEAL STOCK

Makes about 2 litres (70 fl oz)

5 kg (11 lb 4 oz) veal shanks, cut into rounds

15 garlic cloves

1 large red onion, finely diced

1 carrot, finely diced

500 ml (17 fl oz/2 cups) vegetable oil

3 sprigs thyme

3 fresh bay leaves

6 vine-ripened tomatoes, peeled, seeds removed & diced

Preheat the oven to 220°C (425°F/Gas 7). Place the veal bones in a large roasting tray and roast until well browned, turning once during cooking. Transfer to a saucepan large enough to fit them snugly. Pour a little water into the hot tray and scrape the residue off the base with a wooden spoon. Add this to the pan with enough water to just cover the bones. Bring to the boil over high heat, then reduce the heat to a simmer and cook for 30 minutes, skimming the scum from the surface regularly. Pound the garlic and onion in a large mortar with a pestle for 5 minutes or until a rough paste forms. Add the carrot and pound for 2 minutes or until roughly pulped.

Heat the vegetable oil in a wok or deep-sided saucepan over high heat. Add the garlic paste and fry, stirring from time to time to stop it burning, until dark brown. It is vital that the garlic paste is dark brown but not burnt or this will impart a bitter flavour to the stock. Strain the paste through a sieve and discard the oil. Add the paste to the stock.

Add the remaining ingredients to the stock and gently simmer for 5 hours, skimming occasionally. Remove from the heat and set aside to cool. Skim the fat from the surface as it cools.

When it has cooled to lukewarm, very carefully ladle the stock through a sieve lined with muslin (cheesecloth) placed over a large bowl. Try not to squeeze or push against the bones as this will make the stock cloudy. Strain the stock again through the muslinlined sieve into a container. Make sure it is completely cool before refrigerating. Freeze or store for up to 6 days in the refrigerator. After that time, bring the stock to the boil to kill any bacteria and you can store it for a few more days.

VEAL GLAZE VARIATION

Place 1 litre (35 fl oz/4 cups) veal stock in a clean wide saucepan over high heat and cook for 1 hour or until reduced to about 5 mm (¼ inch) deep and beginning to thicken.

Strain into a smaller, shallow saucepan and continue to cook until reduced by half to a syrup-like consistency.

Strain through a fine sieve into a container and cool. Store in the freezer for up to 1 month. Makes about 100 ml (3½ fl oz).