Veal Stock

Preparation info
  • Makes about

    2 quarts

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About


  • 10 pounds veal bones, necks, and backs
  • 1 calf’s foot, split (optional)


At the French Laundry, veal stock is used as a base for a number of different sauces. Unlike most recipes for veal stock, ours does not contain a step for roasting the bones. The depth of color comes from the tomatoes and tomato paste and the final reduction process. The stock is neutral and clean-flavored, with the presence of veal, but not an overwhelming flavor of it.

You will need a