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Veal Stock
Makes 2½ quarts
*6-8 lbs. veal bones
*2 tbls. olive oil
*4 oz. tomato paste
*2 leeks, white and light green parts only, well washed and coarsely chopped
*1 large onion, chopped
*2 carrots, chopped
*2 celery stalks, chopped
*5 cloves garlic, chopped
*4 cups hearty red wine
*1 bay leaf
*2 sprigs thyme
*2 sprigs rosemary
*Pinch salt
*6 whole black peppercorns
*8 cups water
1Preheat oven to 450 degrees. Rub bones with olive oil and place in a roasting pan. Cook about 1 hour, stirring occasionally to brown them evenly. Stir in tomato paste and roast another 15 minutes. Add leeks, onion, carrots, celery and garlic and roast additional 45 minutes, stirring occasionally.
2Transfer bones and vegetables to large stock pot. Deglaze roasting pan by adding red wine; bring to boil over high heat and scrape up any brown bits from the bottom of the pan. Transfer deglazed juices into stockpot.
3Add remaining ingredients and water into stockpot and bring to boil. Reduce heat and simmer, uncovered, 3-4 hours. Skim off foam occasionally.
4Remove the bones and strain stock through a fine sieve or strainer lined with cheesecloth; discard solids. Cool to room temperature, cover and refrigerate. Remove any solid fat that forms on the surface before using.
5Refrigerate stock in an airtight container or freeze up to 3 months.