Veal Stock

Veal Stock

Roasted veal bones and vegetables simmer slowly into a rich, gelatinous stock.

Total 14 hr 30 min Makes 16 oz Calories 45/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This classic brown stock relies on deeply roasted veal bones and a slow, patient simmer to extract collagen and flavor, resulting in a glossy, body-rich liquid. It forms the backbone of classic French sauces like demi-glace and is prized for the way it sets into a soft gel once chilled. Use it anywhere a recipe calls for rich, savory depth in soups, braises, or pan sauces.

Ingredients

  • 5 pounds veal bones, cut into pieces (knuckle and marrow bones)
  • 2 tablespoons vegetable oil
  • 1 large onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 6 quarts cold water

Method

  1. Preheat the oven to 450°F. Spread the veal bones in a single layer in a large roasting pan.

  2. Roast the bones, turning once, until deeply browned, about 45 minutes.

  3. Heat the vegetable oil in a 12-quart stock pot over medium-high heat. Add the onion, carrots, and celery and cook, stirring occasionally, until lightly browned, about 10 minutes.

  4. Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.

  5. Transfer the roasted bones to the stock pot. Pour off excess fat from the roasting pan, then set the pan over medium heat on the stovetop, add the red wine, and scrape up the browned bits with a wooden spoon.

  6. Simmer the wine in the roasting pan for 2 minutes, then pour it into the stock pot along with the garlic, bay leaves, peppercorns, thyme, and parsley.

  7. Add the cold water to the stock pot, making sure the bones are mostly submerged. Bring to a bare simmer over high heat, skimming off any foam that rises to the surface.

  8. Reduce the heat to low and simmer gently, uncovered, skimming occasionally and adding water as needed to keep the bones covered, for 12 hours.

  9. Strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the solids.

  10. Cool the stock to room temperature, then refrigerate until the fat solidifies on the surface, about 4 hours.

  11. Lift off and discard the solidified fat. Transfer the stock to airtight containers and refrigerate up to 5 days or freeze up to 6 months.

Rate this recipe

★ 4.1 (1)

Veal Stock

This classic brown stock relies on deeply roasted veal bones and a slow, patient simmer to extract collagen and flavor, resulting in a glossy, body-rich liquid. It forms the backbone of classic French sauces like demi-glace and is prized for the way it sets into a soft gel once chilled. Use it anywhere a recipe calls for rich, savory depth in soups, braises, or pan sauces.

14 hr 30 min 16 oz 45 cal

Ingredients

  • 5 pounds veal bones, cut into pieces (knuckle and marrow bones)
  • 2 tablespoons vegetable oil
  • 1 large onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 6 ounces tomato paste
  • 1 cup dry red wine
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 6 quarts cold water

Method

  1. 1

    Preheat the oven to 450°F. Spread the veal bones in a single layer in a large roasting pan.

  2. 2

    Roast the bones, turning once, until deeply browned, about 45 minutes.

  3. 3

    Heat the vegetable oil in a 12-quart stock pot over medium-high heat. Add the onion, carrots, and celery and cook, stirring occasionally, until lightly browned, about 10 minutes.

  4. 4

    Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.

  5. 5

    Transfer the roasted bones to the stock pot. Pour off excess fat from the roasting pan, then set the pan over medium heat on the stovetop, add the red wine, and scrape up the browned bits with a wooden spoon.

  6. 6

    Simmer the wine in the roasting pan for 2 minutes, then pour it into the stock pot along with the garlic, bay leaves, peppercorns, thyme, and parsley.

  7. 7

    Add the cold water to the stock pot, making sure the bones are mostly submerged. Bring to a bare simmer over high heat, skimming off any foam that rises to the surface.

  8. 8

    Reduce the heat to low and simmer gently, uncovered, skimming occasionally and adding water as needed to keep the bones covered, for 12 hours.

  9. 9

    Strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the solids.

  10. 10

    Cool the stock to room temperature, then refrigerate until the fat solidifies on the surface, about 4 hours.

  11. 11

    Lift off and discard the solidified fat. Transfer the stock to airtight containers and refrigerate up to 5 days or freeze up to 6 months.