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Veal Stock


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Veal Stock


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Veal Stock

Veal stock is like kitchen gold! It is an essential component in rich pan sauces and reductions. It can be hard to find a lot of veal bones. I have a standing order with my butcher to save bones for me. I jealously guard and store them in my freezer until I have a sufficient amount to make this delicious stock. The stock requires a short amount of active cooking time. The magic happens over a long slow simmer that does not require your attention.


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min



  • 10 pounds of veal shanks or knuckle bones
  • 1 cup dry red wine
  • 3 onions-coarsely chopped
  • 1 leek-coarsely chopped
  • 3 carrots-coarsely chopped
  • 2 ribs of celery-chopped
  • 2 tomatoes-halved
  • 2 cups of mushroom stems-chopped
  • 6 cloves of garlic
  • 2 small bay leaves
  • 10 sprigs of parsley
  • 5 sprigs of thyme
  • 6 whole black peppercorns


Preheat the oven to 450.

  1. Place the veal bones in a large roasting pan. Lightly rub the bones with olive oil and roast until browned, but not scorched (about 1 hour).
  2. Transfer the bones to the insert of the slow cooker or a stock pot. Add the vegetables to the roasting pan and brown them, stirring occasionally, until browned and caramelized (about 30-40 minutes).
  3. Add the vegetables to the stock pot or insert, scrape up any browned bits and juices, and add them to the pan. Cover the ingredients with water. Only use the amount necessary to cover the ingredients. Too much water will result in a weak and flavorless stock.
  4. Simmer uncovered for 8 hours or cover and cook on HIGH for 12 hours if using a slow cooker.
  5. Strain the stock and cool before refrigerating overnight. Remove the layer of fat on the top of the stock and store covered in the refrigerator for up to 5 days or freeze for 3 months.


*Chef’s hint-I never add salt to my stocks. Because you cannot taste the stock as it cooks it is hard to tell how much salt is appropriate. Additionally, if you use the stock for a sauce that is to be reduced or a soup that has a long cook time the saltiness will become concentrated and you can end up with an overly salty sauce or soup


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