Veal Stock from The Mediterranean Kitchen by Joyce Goldstein
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....
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Cooking tools:
- Roasting pan
- Stockpot
- Oven
Ingredients
- 8 pounds veal shanks, bones, and any meat trimmings
- 1 to 2 tablespoons olive oil if needed
- 1 rib celery, coarsely chopped
- 1 leek, sliced (optional)
- 2 small bay leaves
- 5 sprigs parsley
- 3 tablespoons chicken fat or butter
- 2 carrots, coarsely chopped
- 2 medium onions, coarsely chopped
- Several sprigs fresh thyme
- 6 peppercorns
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