Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tom Valenti's Veal Stock Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 ⅔ cup white vinegar 2 cups red wine Directions 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. 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. 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. Strain, discarding solids. Skim fat. Cool to room temperature, then store in airtight containers. Rate it Print