Basic Veal Stock

By norsegal8

Ingredients

• 1 pound veal bones
• 1/4 cup canola oil
• 2 onions, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 1 leek, white part, coarsely chopped
• 4 cloves garlic, crushed
• 3 TBSP tomato paste
• 1 bottle red wine
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tsp black peppercorns

Details

Servings 7

Preparation

Step 1

Preheat the oven to 400°. Put the veal bones into a roasting pan and rub them with 2 TBSP oil. Roast the bones until well browned, about 45 minutes.


Heat the remaining 2 TBSP oil in a pot over medium-high heat. Add the onions and cook until they are almost mahogany in color, about 10 minutes.


Add the celery, carrots, leeks, garlic and tomato paste and cook for 15 minutes, stirring frequently.


Add the browned veal bones to the pot, along with the wine, bay leaf, thyme, peppercorns and 3 quarts water, and bring to a boil. Reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.


Strain through a fine sieve into a container with a cover. Allow the stock to cool, then cover and refrigerate, or freeze the stock in small batches to use later.

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