Veal Stock

Directions

1. 1
   Preheat oven to 350.
2. 2
   Lightly coat the bones with 1/4 cup of the oil.
3. 3
   Put them in a roasting pan and roast, turning occasionally, for about 20 minutes, or until well browned.
4. 4
   Using a slotted spoon, transfer the bones to a large stockpot.
5. 5
   If necessary, add the remaining 2 tablespoons of oil to the roasting pan.
6. 6
   Stir in the vegetables and cook over moderate heat on top of the stove, stirring frequently, for about 5 minutes, or until the vegetables are softened.
7. 7
   Using a slotted spoon, transfer the vegetables to the stockpot.
8. 8
   Pour the fat from the roasting pan.
9. 9
   Add 2 cups of water and cook over moderate heat, stirring constantly and scraping up any particles sticking to the bottom of the pan, until the pan is deglazed, about 2 minutes.
10. 10
    Pour the mixture into the stockpot.
11. 11
    Add the remaining ingredients and 3 1/2 quarts of water and stir to combine.
12. 12
    Bring to a boil, then lower the heat and simmer for about 6 hours, occasionally skimming off any foam and fat, until the liquid has reduced to 6 cups.
13. 13
    Strain through a very fine sieve, pushing on solids to extract as much liquid as possible; discard the solids.
14. 14
    Let the stock cool slightly, spooning off fat as it rises.
15. 15
    Cover and refrigerate for up to 3 days or freeze, in small quantities, for ease of use, for up to 3 months.
16. 16
    Spoon or scrape off any fat that has solidified on top before using.