- 2 sprigs fresh rosemary
- 4 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 1 1/2 teaspoons whole black peppercorns
- 1/2 pound veal-stew meat, cubed
- 3 1/2 pounds veal bones, such as necks, shanks, and knuckles, sawed or broken into 2-inch pieces
- 1 large onion, unpeeled and quartered
- 2 large carrots, halved crosswise
- 2 stalks celery, halved crosswise
- 4 ounces mixed mushrooms, wiped clean, stems attached
- 1/2 head garlic
- 3 tablespoons tomato paste
- 1 cup drained and quartered plum tomatoes
- 1 cup dry red wine
- 4 quarts cold water
Preheat oven to 425 degrees. Make a bouquet garni: Tie rosemary, parsley, thyme, bay leaf, and peppercorns in a small piece of cheesecloth; set aside.
Arrange the meat and veal bones in a single layer in a heavy roasting pan, and place in the oven. Roast, turning several times, until they turn deep brown, about 1 1/2 hours. Remove from oven, and place onion, carrots, celery, mushrooms, garlic, tomato paste, and chopped tomatoes on top of the bones. Reduce heat to 375 degrees, return the pan to the oven, and roast until vegetables are brown, about 45 minutes.
Transfer bones, meat, and vegetables, to a large stockpot; set aside. Discard the fat from the roasting pan; set pan on the stove over high heat. Add wine, and stir using a wooden spoon to loosen any browned bits from bottom of pan. Boil until wine is reduced by half, about 5 minutes; add to stockpot.
Add 4 quarts cold water to stockpot, water should just cover bones; cover, and bring to a boil. Reduce heat to a low simmer; skim foam that rises to surface. Add bouquet garni. Cook 8 to 10 hours, skimming frequently. Add more water if at any time the surface level drops below the bones.
Prepare an ice-water bath. Strain stock through a fine sieve into a large bowl, and set the bowl in the ice-water bath. When cool, cover, and refrigerate overnight.
Discard the layer of fat on stock.