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Favourite Veal Stock


Favourite Veal Stock recipe














2 tablespoons vegetable oil
6 pounds veal bones
2 medium onions
trimmed, quartered, unpeeled
2 large carrots
peeled, coarselt chopped
2 celery stalks
coarsely chopped
1 leeks
halved lenghtwise, coarsely chopped
4 garlic cloves
1 bunch parsley leaves
2 cups water
plus more as needed
2 medium tomatoes
fresh or canned, seeded, coarsely chopped
½ teaspoon thyme
dried, or
3 thyme sprigs
2 bay leaves
2 cloves
¾ teaspoon salt
8 peppercorns


Preheat oven to 450℉ (230℃).

Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer.

Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat, using 2 burners if necessary, and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover.

Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary.

Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them.

The stock will keep for up to 3 days in a refrigerator, and up to 6 months in a freezer.


You can substitute meaty veal bones for a combination of veal meat and regular beef bones.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 1052% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 13% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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