Rich Veal Stock

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4 hours 2 quarts Print RecipeEmail Recipe


3poundveal knuckle bones (sawed crosswise into 2 inch pieces)
4largeonions (skins left on, cut into 1/2 inch slices)
2tablespoonvegetable oil
6quartcold water
4largecarrots (pared and cut into 3 inch lengths)
4 celery ribs with leaves (cut into 3 inch lengths)
2 leeks (halved lengthwise, rinsed, cut into 3 inch lengths)
3clovegarlic (unpeeled)
1⁄2teaspoondried thyme
1 bay leaf


Heat oven to 450°.

Toss bones, onions, and oil in large heavy roasting pan until evenly mixed. Roast, turning every 10 minutes, until bones and onions are well browned, about 50 minutes; transfer mixture to large stock pot. Pour about 1/2 cup water into roasting pan. Heat to boiling over medium heat, scraping bottom and sides of pan with wooden spoon to dislodge any browned particles. Add to stock pot along with remaining water.

Add remaining ingredients to stock pot. Add more cold water if needed to cover bones and vegetables by 2 inches. Heat over medium heat to boiling. Reduce heat to maintain bare simmer. Simmer, uncovered, skimming fat and the foam from surface as necessary, until rich stock is produced, about 8 hours. Ladle stock through colander lined with double thickness of dampened cheesecloth into large kettle. Let cool to room temperature, stirring occasionally.

Refrigerate stock, covered, until cold. Remove and discard fat from surface. Heat stock over medium heat to boiling. Boil until reduced to 2 quarts. Stock can be refrigerated, covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.


this is a very time intensive recipe, and preparation time does not include initial simmer of 8 hours.

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