Preparation info
  • About

    4 quarts

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The recipe for this flavorful stock comes from Felipe Rojas-Lombardi, chef-owner of The Ballroom restaurant, one of New York’s shining lights.


  • 2 large onions (about pounds), unpeeled, cut into 8 pieces each
  • ½ pound leeks


  1. Place a rack in the upper third of the oven, and preheat it to 500°F.
  2. Arrange all the vegetables in a large deep roasting pan, making sure they cover the bottom completely. Arrange the beef and veal bones and the oxtail over the vegetables, and