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Mohegan Sun Veal Stock
Ingredients
| * | 5 pounds veal bones |
| * | 1/2 cup vegetable oil or canola oil |
| * | 3 ounces tomato paste |
| * | 4 cups water |
| * | 3 cups coarsely chopped carrots |
| * | 3 medium onions, coarsely chopped |
| * | 2 medium leeks, white and light green portions only, cleaned and coarsely chopped |
| * | 4 sprigs fresh thyme |
| * | 1 bay leaf |
Instructions
| 1 | Preheat the oven to 450F degrees. Combine the veal bones and vegetable oil in a roasting pan. Roast until well browned, about 1 hour. Remove to a large stockpot. |
| 2 | Add the tomato paste to the roasting pan and cook on the stove top until caramelized, about 4 to 5 minutes. Deglaze the pan with 4 cups water, scraping all browned bits from roasting the bones. Cook until reduced by 1/2. Add to the stockpot with the bones. |
| 3 | Add the carrots, onions, leeks, thyme and bay leaf and add enough cold water to cover the bones by 2 inches. Bring to a boil, reduce the heat and simmer for 4 to 6 hours. Strain through a fine sieve. |
| 4 | Skim off any impurities from the remaining stock and pour into a saucepan. Cook over medium heat until reduced to 4 cups. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT