Brown veal stock

Name: Brown veal stock
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Ingredients: Veal veal bones and scraps 2.2 lbs; Onions 0.8 cup; Carrots 3.5 oz; Celery 3.5 oz; Garlic 2 cloves; Extra virgin olive oil 5 spoonfuls; Tomato paste 4 tbsp; Red wine 1 cup; Water 12 ¾ cups; Rosemary 1 sprig; Thyme 1 sprig; Sage 5 leaves; Bay leaves 2 leaves; Ground black pepper 5

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 3 h
Serving: 6
Cost: Average

PRESENTATION

Deep, rich color makes brown veal stock stand out on the kitchen counter, while its savory flavors add serious depth to everyday sauces and cozy weekend stews. People talk about flavor all the time, but really, brown veal stock brings something special—there’s this kind of umami boost that plain broths just can’t match. Families who enjoy making hearty meals appreciate how this homemade veal stock adds a restaurant-style touch to home cooking—it’s DELICIOUS over mashed potatoes or in simple vegetable soups. With a nice, gelatinous stock consistency, every ladle makes the pot feel a little fancier. Holiday dinners, Sunday roasts, or even just that weeknight gravy end up tasting extra good when you have a batch ready...Can’t beat the deep, velvety flavor it gives.

Home cooks like this veal bone broth because it easily slips into any favorite soup, stew, or braised dish—it’s a great kitchen staple. Whenever you want a meal to taste like you’ve gone that extra mile, a scoop of collagen-rich stock gives things that soft, mouth-filling feel everyone loves. Not just for special occasions, families use this stock for everyday dinners too, since it’s really versatile (try it in casseroles or to deglaze your pan for a tasty sauce). Freezing leftovers is super handy—suddenly you always have some robust aroma waiting for a busy night, no matter what’s on the menu. Sometimes it’s just that nice, homemade flavor that makes the difference, and honestly, keeping this on hand means every meal can turn out GREAT. Kids and adults agree: the flavor boost from homemade veal stock is hard to beat, with its deep, full-bodied taste making regular dinners feel like special occasions. Whether finishing a pot of risotto or adding richness to onion soup, every home cook ends up loving how brown veal stock lifts their go-to recipes.

INGREDIENTS
Ingredients for about 1 quart of brown stock: Veal 2.2 lbs (1 kg) - veal bones and scraps; Onions 0.8 cup (120 g); Carrots 3.5 oz (100 g); Celery 3.5 oz (100 g); Garlic 2 cloves; Extra virgin olive oil 5 spoonfuls; Tomato paste 4 tbsp (60 g); Red wine 1 cup (250 ml); Water 12 ¾ cups (3 l); Rosemary 1 sprig; Thyme 1 sprig; Sage 5 leaves; Bay leaves 2 leaves; Ground black pepper 5

Preparation

How to prepare Brown veal stock

Preheat the oven to 400°F.
Wash the bones thoroughly and let them drain, then place them in a large baking dish and bake for a few minutes, so that the fat melts and can be easily removed.
In the meantime, clean and wash onions, carrots, and celery, and cut them into a coarse dice. Remove the bones from the oven and place them in a large pot with the oil and meat scraps, and let everything brown over high heat; when the ingredients are well browned, add the diced vegetables and the garlic, and let them brown as well.
If there is an excess of fat at the bottom of the pot, remove it with a spoon, and then deglaze the ingredients with red (or white) wine, taking care to scrape any residues attached to the bottom of the pot.
At this point, you can add the tomato paste and mix well; then add the water and subsequently all the herbs, and cook for 2-3 hours over low heat.
Once the cooking time is over, let it cool slightly and then strain everything.