Unlock the Secret to Rich and Flavorful Dishes with Homemade Veal Stock

Unlock the Secret to Rich and Flavorful Dishes with Homemade Veal Stock

Discover the centuries-old culinary tradition of veal stock and how it can take your cooking to the next level. Learn how to make this rich and flavorful liquid from scratch and take your dishes from ordinary to extraordinary. Veal stock is a rich and flavorful liquid that forms the base for many French sauces, stews, and soups. Made from veal bones, vegetables, and aromatic spices, this savory liquid has a deep, complex flavor that adds depth to any dish.

The history of veal stock dates back centuries. In France, it was a staple of haute cuisine, used in many of the classic dishes that have become synonymous with French cooking. Veal stock was considered a mark of culinary excellence, and chefs prided themselves on their ability to create a perfect, richly flavored stock.

Over time, veal stock became popular in other countries as well, and today it is used in kitchens all over the world. Its popularity stems from its ability to add flavor and depth to dishes, making them more complex and satisfying.

The ingredients for veal stock are simple, but their combination creates a liquid that is much greater than the sum of its parts. Veal bones form the base of the stock, providing a rich, meaty flavor and gelatin that gives the stock a silky texture. Vegetables like carrots, celery, and onions add sweetness and depth, while herbs like thyme and bay leaves give the stock a fragrant aroma. A few cloves of garlic and some black peppercorns add a touch of spice, rounding out the flavor profile.

Veal Stock

Learn how to make rich and flavorful homemade veal stock with this easy-to-follow recipe. Perfect for adding depth and complexity to your sauces and stocks. This recipe yields 4 quarts of delicious veal stock that can be stored in the fridge or freezer for future use.
Course Sauces, Stocks, and Accompaniments
Prep Time 15 minutes
Cook Time 12 hours
Servings 24
Author N. J. Sorensen, RDN


  • 4 pounds veal bones
  • 1 cup chopped celery
  • 1 cup chopped leeks
  • ¾ cup chopped carrots
  • 1 ½ cups chopped onions
  • 3 cloves garlic halved
  • 1 bay leaf
  • 1 teaspoon thyme leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • 3 tablespoons tomato paste
  • 4 quarts water


  • Preheat the oven to 350°F.
  • In a roasting pan, brown the veal bones for about 1 hour and 45 minutes. Be careful not to burn the bones.
  • In a separate roasting pan, roast the vegetables for approximately 1 hour.
  • Place the roasted bones and vegetables in an 8 or 10 quart stock pot. Add all spices and tomato paste.
  • Fill with water to cover all ingredients by 1 inch. Bring stock to a boil and reduce heat to simmer. Let stock cook for 12 hours or longer. Occasionally skim oil from stock.
  • Drain liquid and strain into another stock pot. Return to stove, over medium heat and reduce stock by two-thirds. Strain through strainer into storage container.
  • Veal stock can be refrigerated for up to 2 days or frozen for 3 months.


Enjoy your delicious homemade veal stock in your sauces and stocks!

Nutritionally, veal stock is a good source of protein, minerals, and collagen. Collagen is a type of protein that is abundant in veal bones and other connective tissues. When the bones are simmered in water for an extended period, the collagen breaks down into gelatin, which gives the stock its silky texture. Collagen has been shown to have numerous health benefits, including improving skin elasticity and joint health.

Serving ideas for veal stock are endless. It can be used as a base for soups and stews, or as a flavoring agent for sauces and gravies. Risottos and other rice dishes benefit from the addition of veal stock, as do braised meats and vegetables. Veal stock can even be sipped on its own as a nourishing and comforting drink.

But why make veal stock from scratch when you can easily buy it at the store? The answer is simple: homemade veal stock is far superior in flavor and quality to anything you can buy. Store-bought stocks often contain additives like MSG and hydrolyzed vegetable protein that can give the stock an artificial flavor and are not as healthy as homemade.

Making veal stock is a labor of love, but the effort is well worth it. The process of roasting the bones and vegetables, simmering them for hours, and reducing the liquid to concentrate the flavor is time-consuming but not difficult. And the end result is a rich, flavorful liquid that will elevate any dish you add it to.

In conclusion, veal stock is a time-honored culinary tradition that adds depth and complexity to any dish. Its simple ingredients, rich flavor, and nutritional benefits make it a worthwhile addition to any cook’s repertoire. While store-bought stocks are convenient, making veal stock from scratch is a rewarding experience that will result in a far superior product. So next time you’re in the kitchen, take the time to make veal stock – your taste buds will thank you.