This classic Italian version of veal stock is rich, flavorful and the perfect start to consommes and sauces.

Veal Stock (Brodo di Vitello)
Recipe type: Stocks and Foundation Sauces
Serves: 1 1/2 Quarts
  • 2 pounds veal bones
  • 1 large carrot; peeled and quartered
  • 1 large onion; unpeeled, quartered
  • 2 large cloves garlic; peeled
  • 1 teaspoon black peppercorns
  • 1 large bay leaf
  • 1 celery rib; cut in half
  • 1 Cup hot water
  • fine sea salt, to taste
  • freshly-ground black pepper, to taste
  1. Preheat the oven to 350 degrees. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.
  2. Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.
  3. Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
This recipe yields 1 1/2 quarts.

Comments: Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

Source: Ciao Italia at

Yield: "1 1/2 quarts"

Per Serving (excluding unknown items): 103 Calories; 1g Fat (4.4% calories from fat); 3g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fat.

NOTES : Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)

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