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Brown Veal Stock

Restaurant Quality Veal Stock
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Course: Sauces
Cuisine: French
Keyword: veal stock
Servings: 12 servings


  • 7 pounds veal bones cut into 2 or 3-inch pieces
  • 1 can tomato paste
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 2 cups onion chopped
  • 1 cup red wine for deglazing (substitute water)
  • 1 tablespoon peppercorns
  • 4 bay leaves
  • 3 sprigs thyme
  • cold water


  • Preheat oven to 425° F.
  • Spread bones in a roasting pan and roast for about 30 minutes, turning once.
  • Remove from the oven, and paint a thin layer of tomato paste over the bones.
  • Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.
  • Remove the bones and vegetables to a stock pot.
  • Deglaze the roasting pan with wine or water, and pour this into the stock pot.
  • Add peppercorns, bay leaves and thyme. Cover the bones with cold water.
  • Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.
  • Adjust the temperature to maintain a gentle bubbling. Every thirty minutes or so, skim off any foam that rises to the top of the pot.
  • Let the stock simmer gently for at least four hours.
    If you have the time, it can simmer for up to 12 hours. Add a little more water and lower the heat if you are getting too much evaporation.
  • When the stock is done, remove the bones and discard. Strain through a very fine mesh strainer or through a colander lined with three or four layers of cheesecloth.
  • Chill quickly, then refrigerate. Skim off the fat from that has solidified on top, and discard.