Emeril's Veal Stock
Emeril Lagasse Staple Stock
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!
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
Main Ingredients: veal bones
Course: Sauces and marinades, Soup