concentrated veal stock
Concentrated veal stock is a great addition to any braised beef or lamb dish. It enriches any pan sauce it's used in, really taking dishes to the next level.
Servings: 4 cups
- 7 lbs veal bones
- 1 onion halved
- Water to cover bones
Pre-heat your oven to 375F
Place veal bones on a cookie sheet large enough to contain them in a single layer.
Roast for 1 hour turning the bones halfway.
Place bones and onion in a large pot and cover with cold water.
Bring to a boil and simmer for 12-15 hours.
Remove bones from pot and strain stock.
Reduce to about 1 quart.
Cool and freeze (ice cube trays make for nice portions) or use within 3 days.