Veal Stock

Preparation: 30 minutes Cooking: 8-15 hours Makes: 1 gallon

5 pounds veal bones (knuckles split) 1 (4-ounce) can tomato paste 2 onions, peeled and cut in half (crosswise between the stem and core) 2 cloves garlic, left whole 1 large carrot, diced 2 celery ribs, diced 1 leek, sliced and rinsed 2 bay leaves 1 tomato, diced 1 tablespoon whole black peppercorns 3 sprigs parsley 2 sprigs thyme

Preheat oven to 400 degrees. Roast veal bones in roasting pan for 1 hour. Remove bones from oven and lightly paint surfaces of bones with tomato paste, using a pastry brush. Place painted bones back into oven for 10 minutes to brown tomato paste.

While bones are roasting, place a large, heavybottomed soup/stock pot (minimum 3 gallons) on low on stove. Place 2 whole garlic cloves and cut onions flat-side down in stockpot to slowly caramelize (onion brûlée adds flavor and color to stock).

Add roasted, caramelized bones and all remaining ingredients to stockpot. Fill stockpot with cold water up to an inch from the top. Bring pot to a boil (do not stir). Lower heat to a simmer for at least 8 hours (do not stir). Skim fat that will rise to top regularly and add additional cups of water if water level should fall below bones. Then strain the stock through a fine strainer and freeze in 16-ounce containers. Thaw to use as needed.