Veal Stock

  • 5 lbs veal bones, washed
  • 4 stalks of celery
  • 2 carrots
  • 2 onions
  • 1/4 cup tomato paste
  • 1/2 bunch of thyme
  • 1/2 bottle red wine
  • 10 peppercorns
  • 2 bay leaves
  • Parsley stems
  • 4 cloves garlic smashed

Roast veal bones at 450° until brown, then brush with tomato paste and continue to roast 15 more minutes or until the paste is brown. Remove and cool. In large pot over high heat, brown carrots, onion, and celery. Add red wine and deglaze, then reduce by 3/4. Add bones and all drippings from roasting pan to the large pot and cover with cold water. Add remaining ingredients. Bring to a boil, reduce to a simmer, and let simmer for 6-8 hours. Strain, cool, and store.