Fondo Bruno

Brown Veal Stock

Preparation info
  • Makes about

    5 liters

    • Difficulty


Appears in

Brown veal stock is not a component in traditional Italian cuisine, but it is a necessity in the contemporary professional kitchen. Bones and vegetables are roasted, helping to create the deep, rich flavor and color associated with brown stocks.


  • 5 kilograms (11 pounds) veal bones, rinsed well under cold running water if bloody
  • Olive or vegetable oil


Preheat the oven to 204°C (400°F).

Coat the veal bones lightly with oil, transfer to a heavy roasting pan (rostiera), and place the pan in the oven. Stir the bones occasionally during roasting (arrostire). When the bones begin to caramelize, 20 to 25 minutes, add