Meat stock

Meat stock

By
From
British Seafood
Makes
300 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
2kg veal bones
1kg lamb bones
75 cl bottle red wine
water, to cover

Method

  1. Preheat your oven to 200°C. Place all the bones in a roasting tray and roast for 30 minutes, then turn them over and roast for another 30 minutes. Transfer the bones to a stockpot and cover with the wine and water. Bring to the boil and simmer for 6 hours, skimming the surface regularly. Pass the stock through a sieve into another pan. Bring back to a simmer and reduce by three-quarters until it starts to thicken. Remove from the heat and allow to cool. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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