Dark veal broth

ingredients

2,5 kg veal bones 500 g calf’s feet 5 tbsp oil 200 g onion 150 g carrot 1/2 pk garlic cloves 100 g celery 300 g tomato 40 g tomato puree 3 pk bay leaf 3 sprigs thyme 2 pk cloves 50 g leek 1/2 pk celery 3 sprigs parsley

step

Heat the oven to 200°C. Chop the legs and bones and place on a baking tray. Brush with oil and bake in the oven for about 30 minutes. Chop the Vegetable Recipes, including the tomatoes. Spread over the bones and bake for a total of 20 minutes. Add the puree, stir and bake for 10 minutes. Tip everything into a saucepan and cover with 4,5 litres of water. Add the herbs and cook for up to 5-6 hours. Strain the finished broth.