Veal Stock
This is a stock for special occasions and is very traditional in France.
Ingredients
- 3 lb raw veal shanks
- 3 lb veal bones
- 2 carrots sliced
- 1 stick celery sliced
- 2 medium onions halved
- 1 bay leaf
- ¼ teaspoon dried thyme
- 6 parsley sprigs
- 2 cloves garlic crushed but unpeeled
Instructions
- Place all veal shanks and bones in a large heavy bottomed pan.
- Cover with cold water and bring to a boil.
- Boil for about 5 minutes.
- Pour all the liquid away and rinse the bones and meat under running cold water. (This is to remove all the grey scum that occurs with veal.)
- Cover with fresh cold water and bring to a boil again.
- Add the vegetables.
- Place and tie the herbs in a piece of cheese cloth (or a small herb container you can buy especially for this and add to the pot).
- Simmer for about 5 hours.
Notes
Make White Stock, Fonds Blanc or Brown Stock, Fond Brun
White Stock
Bones are simmered with vegetables and herbs straight up without braising first.
Brown Stock
Bones are placed in the oven in a pan for a short time to be braised to bring out the flavor. Sometimes they are drizzled with tomato paste or a little oil first.
Look here for two methods of making brown stock.
Tips:
- Do not cover the pan during cooking as the liquid will sour. Strain the liquid through a fine sieve and allow to cool.
- If any fat remains, remove this.
- The stock is ready to be used or can be frozen until required.
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