Veal Stock

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