- 4 ⅖ pounds
large Onions (about 300 grams)
Carrots (about 250 grams)
- 1 piece
Celery root (about 200 grams)
- 1 tablespoon
- 1 tablespoon
Chop bones into smaller pieces, as needed, then rinse, pat dry and spread in a roasting pan. Roast in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°C ) until browned, turning frequently, about 30 minutes. Meanwhile, peel and coarsely chop onions. Trim and rinse carrots and celery, pat dry and coarsely chop.
Heat oil in a large heavy skillet over medium. Add vegetables and cook until translucent, stirring occasionally. (Be careful not to allow the vegetables to get too dark, which will cause the stock to become bitter.)
Remove the roasting pan from the oven. Transfer the veal bones to a large pot, leaving fat behind, and add roasted vegetables to pot.
Cook tomato paste in remaining fat in the roasting pan briefly, stirring constantly. Pour in 400 ml (approximately 1 3/4 cups) water, bring to a boil and scrape up browned bits from bottom of pan with a wooden spoon.
Pour liquid from the roasting pan into the pot. Let it boil until reduced to about 1/3 and then add bones and roasted vegetables.
Pour in 4 liters (approximately 4 quarts) water and bring to a boil, skimming foam from surface several times with a slotted spoon.
Add peppercorns and bay leaves. Simmer uncovered over low heat to allow flavors to develop, about 5 hours.
Pour stock through a fine sieve into another pot. Return to a boil and let it boil until reduced to about 1.5 liters (approximately 1 1/2 quarts). Allow to cool. Stock can be covered with plastic wrap and stored up to 3 days in the refrigerator.