Veal Stock

1. 1

   Preheat oven to 350.

2. 2

   Lightly coat the bones with 1/4 cup of the oil.

3. 3

   Put them in a roasting pan and roast, turning occasionally, for about 20 minutes, or until well browned.

4. 4

   Using a slotted spoon, transfer the bones to a large stockpot.

5. 5

   If necessary, add the remaining 2 tablespoons of oil to the roasting pan.

6. 6

   Stir in the vegetables and cook over moderate heat on top of the stove, stirring frequently, for about 5 minutes, or until the vegetables are softened.

7. 7

   Using a slotted spoon, transfer the vegetables to the stockpot.

8. 8

   Pour the fat from the roasting pan.

9. 9

   Add 2 cups of water and cook over moderate heat, stirring constantly and scraping up any particles sticking to the bottom of the pan, until the pan is deglazed, about 2 minutes.

10. 10

    Pour the mixture into the stockpot.

11. 11

    Add the remaining ingredients and 3 1/2 quarts of water and stir to combine.

12. 12

    Bring to a boil, then lower the heat and simmer for about 6 hours, occasionally skimming off any foam and fat, until the liquid has reduced to 6 cups.

13. 13

    Strain through a very fine sieve, pushing on solids to extract as much liquid as possible; discard the solids.

14. 14

    Let the stock cool slightly, spooning off fat as it rises.

15. 15

    Cover and refrigerate for up to 3 days or freeze, in small quantities, for ease of use, for up to 3 months.

16. 16

    Spoon or scrape off any fat that has solidified on top before using.

* Per serving · 4 servings · Values may vary.