Name: Veal Stock
Yield: Makes 6 to 8 quarts
Ingredients: 3 tablespoons chicken fat or butter; 2 medium onions, coarsely chopped; 1 to 2 tablespoons olive oil if needed; 8 pounds veal shanks, bones, and any meat trimmings; 2 carrots, coarsely chopped; 1 leek, sliced (optional); 5 sprigs parsley; 1 rib celery, coarsely chopped; 2 small bay leaves; 6 peppercorns; Several sprigs fresh thyme

Preparation info

Makes
6 to 8 quarts

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Ingredients

8 pounds veal shanks, bones, and any meat trimmings
1 to 2 tablespoons olive oil if needed

Method

Preheat the oven to 450°F. Crack the veal bones and place in a large roasting pan (see Note). Add trimmings if using with the olive oil so they don’t stick. Roast until browned but not scorched. Transfer the bones and trimmings to a large stockpot

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Veal Stock

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of