Tom Valenti's Veal Stock

6 to 8 cups

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.


  • 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

  • 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.

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