No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Veal Stock

This recipe for veal stock is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.

  • Yield: Makes 6 to 8 cups
Veal Stock

Source: Martha Stewart Living Television, January 2002


  • 5 pounds veal bones
  • 2 tablespoons olive oil
  • 4 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 3 medium to large carrots, coarsely chopped
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon whole black peppercorns
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2/3 cup white vinegar
  • 2 cups red wine


  1. Heat oven to 325 degrees. Place a large roasting pan in oven, and heat for 5 minutes. Add veal bones, and roast, stirring frequently, until golden brown, 40 to 50 minutes.

  2. Warm oil in a medium stockpot over medium heat. Add celery, onion, and carrots, and cook for about 6 minutes. Add tomato paste, sugar, peppercorns, garlic, thyme, bay leaf, vinegar, and wine. Bring to a boil. Reduce to a simmer, and cook for about 15 minutes.

  3. Add the veal bones, and enough water to cover the bones by 1 inch. Return to a boil. Reduce to a simmer, and cook, skimming occasionally, for 3 to 4 hours.

  4. Strain, discarding solids. Skim fat. Cool to room temperature, then store in airtight containers.

Cook's Note

Refrigerate for up to 3 days.

Reviews (0)

Related Topics