Beef, Veal, Or Lamb Stock Recipe

1. 1

   Preheat the oven to 450 degrees F/225 degrees C/gas mark 8.

2. 2

   In a roasting pan, place the bones, onions, carrot, celery, and garlic and roast for about 1 hour, or possibly till the bones turn golden.

3. 3

   Spread the tomato paste over the mix and roast for 10 more min.

4. 4

   Transfer the mix to a large stockpot.

5. 5

   Add in the wine to the roasting pan and, using a wooden spoon, scrape up all the brown bits from the bottom of the pan.

6. 6

   Pour this liquid into the stockpot.

7. 7

   Add in the water and bay leaf.

8. 8

   Bring to a boil over high heat.

9. 9

   Reduce the heat and simmer for 6 to 8 hrs, till the stock is full of flavor.

10. 10

    Strain through a fine sieve into a bowl and use immediately, or possibly allow to cold to room temperature before refrigerating.

11. 11

    This stock keeps in the refrigerator for up to one week and can be frzn.

* Per serving · 4 servings · Values may vary.

No additional tips available.