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Concentrated veal stock is a wonderful, wonderful thing. Any veal stock is good and you should use it in your cooking but concentrated veal stock is magic.
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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.
Course: sides
Cuisine: French
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.