Veal stock from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Cover shanks and trotters with cold water in a large saucepan and bring to a simmer. Gently stir to loosen any impurities and skim the surface carefully. Add remaining ingredients and bring to the ...
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Ingredients
- few sprigs thyme
- 2 1/2 kg veal shanks (meat and bones), cut into pieces
- 500 g pig’s trotters
- 250 g carrots, chopped
- 150 g onions, chopped
- 50 g celery, chopped
- ¼ head garlic
- 3 dried bay leaves
- few sprigs flat-leaf parsley
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