Veal Stock

Ingredients

10 pounds veal bones with meat on them

33 cups water, divided

10 carrots, sliced

5 large onions, chopped

4 large leeks, rinsed and sliced

4 fresh thyme sprigs

4 large fresh flat leaf or Italian parsley sprigs

2 bay leaves

10 black peppercorns

10 Allspice

1 tablespoon tomato paste (optional)

1. Preheat oven to 450°F and lightly oil 2 shallow roasting pans.  Remove meat from bones where possible and cut into pieces.  Place bones in roasting pans and brown in the oven, 30 to 45 minutes.

2.  In a Dutch oven or large stock pot, put bones, meat and 32 cups water.  From roasting pans, remove fat and discard.  Add 1/2 cup water to each pan, scraping up brown bits, and add to Dutch oven or stockpot.  Bring liquid to a slow simmer, skim stock to remove fat, simmer 12 to 14 hours.. 

3. Separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. Rinse leaks and drain. Roast carrots, onions and leeks in the oven. Cool vegetables and refrigerate overnight uncovered.  Remove and discard the solid fat that has risen to the top during refrigeration. 

4. Reheat stock; add vegetables and remaining ingredients toward the last couple of hours of cooking. 

5.  Pour stock through a sieve into a large Dutch oven or stock pot, discarding solids.  Remove any remaining fat.  Simmer stock, until reduced to about ¼ of original liquid. Cool stock, uncovered, and chill, covered. Stock keeps well in freezer for up to three months.