- 6 pounds veal bones, cut into 2-to 3-inch pieces by the butcher
- 1 tablespoon vegetable oil
- 2 onions, halved
- 2 carrots, sliced into 3 pieces
- 1 rib celery, sliced into 3 pieces
- 2 cloves garlic
- 1 ½ pounds veal stew meat, cut into 2-inch chunks
- 6 whole cloves
- 3 sprigs thyme, or 1/2 teaspoon dried
- 1 bay leaf
- 3 stems parsley
- 10 peppercorns
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
86 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 25 milligrams cholesterol; 92 milligrams sodium
About 4 quarts (16 cups)
- Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
- Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
- Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
- Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.