Veal Stock

Transform your culinary creations with this rich, restaurant-quality veal stock, the perfect foundation for elevating sauces, soups, and braised dishes. Crafted from roasted veal bones caramelized to perfection, this classic recipe layers deep, savory flavors with aromatic vegetables, tomato paste, and fresh herbs like thyme and parsley. Slow-simmered for hours, this traditional French-style stock develops a luxuriously silky texture and unparalleled depth. Whether you're building a velvety demi-glace or enhancing a hearty stew, this homemade veal stock is your secret to gourmet cooking. With just a little patience, you'll achieve a versatile, freezer-friendly staple that brings professional-grade flavor to your kitchen.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 8

Ingredients

• 4 pounds Veal bones
• 2 medium Carrots
• 2 Celery stalks
• 2 medium Yellow onions
• 2 tablespoons Tomato paste
• 4 Garlic cloves
• 4 sprigs Fresh thyme
• 5 Fresh parsley stems
• 2 Bay leaves
• 1 teaspoon Black peppercorns
• 12 cups Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Spread the veal bones on a large roasting pan in a single layer, ensuring there is enough space to allow for even browning.

Step 3

Roast the bones in the oven for 45-60 minutes, turning them occasionally to achieve a deep brown caramelization.

Step 4

While the bones are roasting, wash and roughly chop the carrots, celery, and yellow onions.

Step 5

In a large stockpot, heat the vegetable oil over medium-high heat. Add the chopped vegetables and roast for 8-10 minutes, stirring frequently, until browned.

Step 6

Once the veal bones are roasted, transfer them to the stockpot with the vegetables. Discard excess fat from the roasting pan, but do not discard the caramelized bits (fond).

Step 7

Deglaze the roasting pan by adding 1 cup of water to the pan and scraping up the browned bits with a wooden spoon. Pour this liquid into the stockpot.

Step 8

Add the tomato paste to the stockpot and stir for 2 minutes to let it caramelize slightly.

Step 9

Add the garlic cloves, thyme, parsley stems, bay leaves, and black peppercorns to the pot.

Step 10

Pour 12 cups of water into the stockpot, making sure the ingredients are fully submerged. Bring the pot to a gentle boil over medium-high heat.

Step 11

Reduce the heat to low and simmer the stock uncovered for 5-6 hours. Skim off any foam or impurities that rise to the surface periodically.

Step 12

Once the stock has reduced and developed a rich flavor, remove it from the heat and allow it to cool slightly.

Step 13

Strain the stock through a fine mesh sieve or cheesecloth into a clean container, discarding the solids.

Step 14

Let the stock cool completely, then refrigerate. Once chilled, remove any solidified fat from the surface before using or storing.

Step 15

The veal stock can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(5356.9g)

Amount per serving	% Daily Value*
Calories	4393.7

Total Fat 300.3g	0%
Saturated Fat 112.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 1270.1mg	0%
Sodium 1713.5mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 23.7g
Protein 356.6g	0%

Vitamin D 0IU	0%
Calcium 742.7mg	0%
Iron 34.2mg	0%
Potassium 5860.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 32.7%

Carbs: 5.4%