Emeril's Veal Stock

Emeril Lagasse Staple Stock

GMA Recipes
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Emeril uses this stock when he makes "Dad's Meatballs." The Veal stock can be used in countless other dishes and frozen for two months. Substitute Emeril's veal stock instead of beef stock called for in other recipes and taste the difference!


  • 4 pounds veal bones with some meat attached sawed into 2-inch pieces (have butcher do this)
  • 2 cups yellow onions, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 5 garlic cloves, smashed with the side of a heavy knife
  • 1/4 cup tomato paste
  • 2 cups dry red wine
  • 4 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 6 quarts water
  • Cooking Directions

    Preheat oven to 375 degrees

    Spread bones in large roasting pan. Roast, turning occasionally, until golden brown, about 1 hour.

    Remove the pan from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes and remove the pan. Pour off the fat from the pan.

    Place the pan over medium heat on the stove and pour the wine over the vegetables and bones. Using a wooden spoon, deglaze, scraping the bottom of the pan for browned bits. Put everything into a large stockpot. Add the remaining ingredients. Bring to a boil over a light heat, skimming off the foam that forms on the top. Reduce the heat to medium-low and simmer, uncovered, for 8 hours, skimming occasionally.

    Ladle the stock through a fine mesh strainer and into a large bowl, takings care not to stir the stock. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to 3 days. Or freeze in airtight container for up to 2 months.)

    Recipe courtesy of Prime Time Emeril

    Recipe Summary

    Main Ingredients: veal bones

    Course: Sauces and marinades, Soup

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