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Mohegan Sun Veal Stock
Makes 4 Cups
*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
1Preheat 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.
2Add 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.
3Add 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.
4Skim off any impurities from the remaining stock and pour into a saucepan. Cook over medium heat until reduced to 4 cups.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT