Carol of Arizona is having a hard time getting big flavors from her simple veal stock.
- 1/3 Cup olive oil
- 5 Pounds veal bones
- 1 Leek leaf
- 1 Handful parsley stems
- 1 Handful fresh thyme
- 3 Cloves garlic
- 4 feet butchers twine
- 1 1/2 Cups cabernet sauvignon
- 3 Yellow onions
- 6 Carrots
- 6 Celery stalks
- 1/4 Cup tomato paste
Procedure: Coat bones in olive oil and roast in the oven for 45 minutes on 350 degrees.
In the meantime, make a leek sachet involving leek, parsley, garlic, thyme, and butchers twine.
Once the bones are roasted deglaze with 1 cup of cabernet sauvignon.
Next add in onion, celery, and carrots.
Carmelize vegetables and further deglaze with 1/2 cup cabernet sauvignon.
Cook wine until almost gone then add in tomato paste and cool until vegetables and bones are rust color.
Transfer the bones and vegetables to a stock pot and deglaze the bone roasting pot with one cup of water.
Once the roasting pot is deglazed add remaining juices to the stock pot.
Then cover the bones with water being 4 inches over the bones.
Cook on low heat for 4-6 hours skimming the top as much as possible.