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Veal Stock
Ingredients
| * | 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 |
Instructions
| 1 | Preheat 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. |
| 2 | Transfer 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. |
| 3 | Add remaining ingredients and water into stockpot and bring to boil. Reduce heat and simmer, uncovered, 3-4 hours. Skim off foam occasionally. |
| 4 | Remove 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. |
| 5 | Refrigerate stock in an airtight container or freeze up to 3 months. |