Veal stock

Ingredients

• 7 pounds veal bones, cut into 2 or 3-inch pieces
• 1 can tomato paste
• 2 ribs celery, rough chopped
• 2 carrots, rough chopped
• 1 large onion, quarteredSmall handful peppercorn (6-8)
• 4 bay leaves
• 3 sprigs thyme
• Cold water
• 1 cup red wine, for deglazing

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Preparation

• Preheat oven to 425 degrees, F. Spread bones in a roasting pan, sprinkle with salt and pepper and toss in a little olive oil.
• Roast for about 60 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones (ketchup can be substituted if you have no tomato paste - no one will know!).
• Put the vegetables around the bones, and roast an additional 30 minutes, until the vegetables begin to caramelize.
• Once finished roasting, place the bones and vegetables to a stock pot. Deglaze the roasting pan with wine, scraping up any goodness that has developed on the bottom of the pan, and pour this into the stock pot.
  
• Add peppercorns, bay leaves and thyme. Add just enough cold water to cover the bones and vegetables.
• Slowly bring the bones up to a simmer over medium heat, being sure not to let it boil.
• Let the stock simmer gently uncovered for eight hours. If you have the time, it can simmer for up to 12 hours.
• When the stock is done, remove the bones and discard. Strain through a very fine mesh strainer or through a colander lined with cheesecloth.
  
• Chill, then refrigerate. Skim off the fat from that has solidified on top, and discard.

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