Veal stock

Yield: 1 Servings

Ingredients:

16 Veal bones knuckles & joints
3 Carrots; coarsely chopped
3 Onions; coarsely chopped
3 Leeks; coarsely chopped
6 Stalks celery - coarsely chopped
1 bn Parsley
6 Bay leaves
1 bn Thyme
2 Bulbs garlic - cut in half crosswise
2 cn Tomato paste (6 oz size)

Instructions:

- water (as needed) Preheat the oven to 400øF. On a flat baking sheet place the veal bones carrots onions leeks celery parsley bay leaves thyme and garlic. Roast them for 30 to 45 minutes or until they are dark brown on all sides. Remove the veal bones and set them aside. Spread the tomato paste on top of the browned vegetables. Roast them for 30 minutes more or until the tomato paste has turned a very dark brown. In a large stockpot place the roasted veal bones and vegetables. Cover them with water. Bring the liquid to a boil. Skim off any foam that appears on top. Reduce the heat to low and simmer the ingredients for 12 to 16 hours or until the liquid is reduced by 1/2. Strain the liquid.