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Veal Stock

  • Yield: About 2 quarts


  • 7 pounds veal marrow bones, sawed into 2-inch pieces (ask your butcher)
  • One 6-ounce can tomato paste
  • 2 cups coarsely chopped onions
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped carrots
  • 2 cups dry red wine
  • 1 teaspoon salt
  • 5 cloves garlic, peeled
  • Bouquet Garni
  • 6 quarts water


  • Preheat the oven to 450?F.
  • Put the bones in a shallow roasting pan and roast for 1 hour. Remove from the oven and spread evenly with the tomato paste. Combine the onions, celery, and carrots and lay on top of the bones. Return to the oven and roast for another 30 minutes. Remove from the oven and drain off any fat.
  • Place the roasting pan over medium heat on the stove and pour the wine over the bones and vegetables. Using a wooden spoon, deglaze, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the salt, garlic, bouquet garni, and water. Bring to a boil over high heat. Skim off any cloudy scum that rises to the surface, then reduce the heat to medium and simmer, uncovered, for 4 hours.
  • Strain the stock through a fine-mesh strainer and let cool. Refrigerate for 8 hours or overnight, then remove any congealed fat from the surface.
  • The stock will keep in the refrigerator for 3 days or in the freezer in a 1- to 2-cup containers for up to 1 month.