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Easy Veal Stock Recipe


7 pounds veal bones cut into 3 inch pieces [ask a butcher to help on this part - you will probably get these pretty cheap]
1 cup dry red wine
2 cups coarsely chopped onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1/3 cup peeled garlic cloves
1/3 cup tomato paste
2 gallons cold water
A piece of clean nylon
2 bay leaves
1/4 teaspoon dried thyme
1/2 teaspoon crushed black peppercorns
6 parsley stems

Preheat the oven to 475 degrees F.

Create a sachet by wrapping bay leaves, thyme, peppercorns and parsley in nylon and tie close. Set aside for now.

Put the veal bones in a large roasting pan.

Place in the oven and roast the bones for about 1 hour, turning the bones periodically to ensure even browning.

Remove the pan from the oven and pour off and reserve the fat.

Place the bones in a large 3 gallon stockpot.

Place the roasting pan on the stove over a medium heat and add 2 tablespoons of the reserved fat to the pan.

Add the onions, carrots, celery and garlic to the pan and cook, stirring frequently, until the vegetables are lightly caramelized.

Add the tomato paste to the roasting pan and stir. Cook for 10 minutes.

Add the red wine to the pan to deglaze, scraping the bottom of the roasting pan with a wooden spoon to loosen the browned bits. Pour the contents of the roasting pan into the stockpot and cover with the water and sachet.

Bring the stockpot to a boil then reduce to a simmer. Allow stock to simmer for 8 to 10 hours, skimming the scum and fat that will rise to the top frequently.

Make sure the bones remain submerged in water. If the level goes low, add water to cover bones.

When the stock has simmered for the full 8 hours, remove from the heat and strain through a fine mesh sieve lined with cheesecloth.

Refrigerate or freeze whatever is not used. Freeze in ice cube trays if you want a quick flavour for gravy. Freeze in muffin pans if you want to flavour stews. Freeze in 2 quart containers for soups.