10+ Veal Stock Recipes to Elevate Your Cooking Game

Veal stock is a flavorful base that can elevate many dishes, making it a key ingredient in numerous recipes. Learning how to make veal stock can enhance your cooking skills and add depth to your sauces, soups, and stews. Whether you’re an experienced chef or a home cook, mastering this technique can really transform your meals.

In this article, you’ll find various recipes for veal stock, each designed to suit different cooking styles and time commitments. With a little time and effort, you can create a rich and delicious stock that brings out the best in your favorite dishes.

Classic French Veal Stock

Making a classic French veal stock is a delightful way to enhance your soups and sauces. It starts with quality veal bones, which are rich in gelatin. This gelatin gives the stock its body and depth of flavor.

You will want to roast the bones first to build a rich taste. Then, simmer them slowly in water with vegetables like carrots, onions, and celery. This process should take several hours at a low temperature to extract the flavors fully.

Don’t forget to skim the foam that rises to the top for a clear stock. Once it’s done, you can strain the stock and store it in the fridge or freezer for later use.

Ingredients

• 3.2 kilograms (7 ½ pounds) veal bones
• 2 tablespoons canola oil
• 2 large carrots, roughly chopped
• 1 onion, quartered
• 2 celery stalks, roughly chopped
• Water to cover

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Roast the veal bones for 30-40 minutes until browned.
3. In a large pot, heat the canola oil over medium heat and add the vegetables.
4. Add the roasted bones to the pot.
5. Cover with water and bring to a simmer.
6. Reduce heat and simmer gently for 6-8 hours, skimming occasionally.
7. Strain the stock and let it cool before storing.

2) Slow-Cooked Veal Stock with Herbs

Making slow-cooked veal stock with herbs is a simple way to enhance your dishes. This stock is packed with flavors that come from fresh ingredients.

Start by gathering your veal bones. They can include neck or shank bones for a rich taste. Next, add aromatic vegetables like onions, carrots, and celery.

Don’t forget your herbs! Bay leaves, thyme, and parsley add a lovely aroma and flavor to your stock.

Place all ingredients in a slow cooker. Cover them with water and set the temperature to low. Cook for about 12 hours, or until the stock is deeply flavored.

Once done, strain the stock through a fine mesh sieve. Let it cool before storing it in jars.

Ingredients

• 4 lbs veal bones
• 2 onions, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon thyme
• 1/2 cup parsley
• Water

Cooking Instructions

1. Place veal bones and vegetables in the slow cooker.
2. Add herbs and cover everything with water.
3. Set the slow cooker on low for 12 hours.
4. After cooking, strain the stock into a bowl.
5. Cool and store in jars in the fridge or freezer.

3) Rich Veal and Vegetable Broth

Making a rich veal and vegetable broth is simple and rewarding. Start with high-quality veal bones for the best flavor. Roasting these bones in the oven enhances the broth’s depth.

Gather your vegetables. Onions, carrots, and celery are great choices. These ingredients will add aroma and taste to your broth. You can include garlic and leeks for extra flavor.

In a large pot, combine your roasted bones and vegetables with water. You’ll want enough to cover everything completely. Bring the pot to a boil, then reduce the heat to low. Let it simmer gently for several hours. This process extracts the rich flavor and collagen from the bones.

Strain the broth to remove the solids once it’s done cooking. You’ll be left with a savory, rich broth that can be used in many recipes.

Ingredients

• 2 pounds veal bones (split)
• 1 large onion (halved)
• 1 medium carrot (diced)
• 1 rib celery (diced)
• 4 cups water (about 950 ml)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the veal bones for about 30 minutes.
3. In a large pot, add the roasted bones and vegetables.
4. Pour in enough water to cover the ingredients.
5. Bring to a boil, then lower the heat and simmer for 4-6 hours.
6. Strain the broth and discard solids.

4) Italian-Style Veal Stock

Italian-style veal stock is rich and flavorful, perfect for soups, stews, and sauces. You’ll enjoy the depth it adds to your dishes.

To start, gather your ingredients. You’ll need veal bones, water, mirepoix (carrots, celery, and onions), and herbs like bay leaves and thyme. These will enhance the taste of your stock.

Begin by roasting the veal bones in the oven at 400°F (200°C) for about 30 minutes. This step adds a beautiful color and flavor to your stock.

Next, place the roasted bones in a large pot. Add the mirepoix and herbs, then cover everything with water. Bring it to a gentle simmer over medium heat.

Let your stock simmer for at least four hours. You can simmer longer for a richer flavor. Skim off any foam that rises to the top.

Once done, strain the stock through a fine mesh sieve to remove solids. You can store it in the fridge or freeze it for later use.

Ingredients

• 4 pounds veal bones
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 teaspoon thyme
• 12 cups water

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Roast veal bones for 30 minutes.
3. Place bones in a large pot.
4. Add mirepoix and herbs.
5. Cover with water.
6. Simmer for at least 4 hours.
7. Strain the stock and store.

5) Spiced Veal Stock with Cinnamon

Making spiced veal stock with cinnamon adds a warm and comforting flavor to your dishes. It’s perfect for soups and stews.

To start, you will need veal bones. These can include oxtails or knuckles. Roasting the bones first enhances the stock’s depth.

Add aromatic vegetables like onions, carrots, and celery to the pot. Then, sprinkle in some whole spices. You can use cinnamon sticks, black peppercorns, and bay leaves for a rich flavor.

Cover with water and bring to a boil. Lower the heat and let it simmer for several hours. This allows all the flavors to meld together beautifully.

Strain the stock and discard the solids. You will have a fragrant veal stock with a hint of cinnamon, ready to elevate your meals.

Ingredients

• Veal bones (oxtails, knuckles)
• 2 onions, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cinnamon sticks
• 1 teaspoon black peppercorns
• 2 bay leaves
• Water

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast veal bones for 30 minutes.
3. Place roasted bones in a pot with vegetables and spices.
4. Cover with water and bring to a boil.
5. Reduce heat and simmer for 4-6 hours.
6. Strain the stock to remove solids.

6) Veal Stock with Red Wine

Making veal stock with red wine adds depth and flavor to your dishes. The rich taste of the veal combined with the wine enhances sauces, soups, and stews.

Start by roasting veal bones to develop a deeper flavor. Use quality red wine to complement the stock. You’ll find that the acidity of the wine helps extract flavors from the meat.

Next, simmer the bones with the wine and water. Consider adding vegetables like onions, carrots, and celery for extra richness. Let everything cook for several hours for the best results.

Once cooled, you can strain the stock for a smooth finish. Freeze portions for quick use in future recipes.

Ingredients

• 4 pounds veal bones
• 2 cups red wine
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 10 cups water
• 1 bay leaf
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the veal bones for 30 minutes.
3. In a large pot, combine roasted bones, red wine, vegetables, and water.
4. Bring to a boil, then reduce heat to low and simmer for 12-24 hours.
5. Strain the stock through a fine mesh sieve.
6. Cool and store in containers.

7) Roasted Veal Bones Stock

Making roasted veal bones stock is a delightful way to create a rich, flavorful base for many dishes. Start by preheating your oven to 450°F (232°C).

Arrange veal bones in a single layer on a baking sheet. Drizzle them with a bit of canola oil and season with salt and pepper. Roasting the bones helps to enhance their flavor.

Roast the bones for about 1 to 1.5 hours until they are nicely browned. This browning process adds depth to your stock.

Once roasted, transfer the bones to a large pot and cover them with cold water. You can also add aromatic vegetables like onions, carrots, and celery for extra flavor.

Let the stock simmer gently for several hours. Strain it before using or storing.

Ingredients

• Veal bones (about 3-4 pounds)
• Canola oil
• Salt
• Pepper
• Aromatic vegetables (optional: onions, carrots, celery)

Cooking Instructions

1. Preheat the oven to 450°F (232°C).
2. Arrange veal bones on a baking sheet and drizzle with oil.
3. Season with salt and pepper.
4. Roast for 1-1.5 hours until browned.
5. Transfer bones to a pot and cover with cold water.
6. Add aromatic vegetables if desired.
7. Simmer for several hours and strain before using.

8) Veal Stock with Shiitake Mushrooms

Creating veal stock with shiitake mushrooms adds a unique flavor to your dishes. This recipe infuses the rich taste of veal with the earthy notes of shiitake mushrooms.

To start, gather your ingredients. You will need lean veal, dried shiitake mushrooms, water, and a few vegetables.

For cooking, soak the dried shiitake mushrooms in warm water for about 30 minutes. Once softened, chop them and keep the soaking liquid for later use.

In a large pot, heat olive oil and add diced veal. Sear the meat until brown. Then, include chopped onions, carrots, and garlic, cooking until they’re soft.

Next, pour in the mushroom soaking liquid, and add fresh shiitake and herbs. Bring everything to a gentle boil, then reduce the heat. Simmer for about 2 to 3 hours.

Strain the stock, and you’re ready to use it in soups, sauces, or any dish that needs a hearty base.

Ingredients

• 2 pounds lean veal shoulder
• 2 ounces dried shiitake mushrooms
• 4 cups water (950 ml)
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• Olive oil

Cooking Instructions

1. Soak dried shiitake mushrooms in warm water for 30 minutes.
2. Chop the soaked mushrooms and set aside.
3. In a pot, heat olive oil and brown the diced veal.
4. Add chopped onions, carrots, and garlic; cook until soft.
5. Pour in mushroom soaking liquid and add fresh shiitake.
6. Bring to a boil, then simmer for 2 to 3 hours.
7. Strain the stock and use as desired.

Garlic-Infused Veal Stock

Garlic-infused veal stock adds a rich flavor to your dishes. Using fresh garlic cloves enhances the taste and aroma of the stock, making it perfect for soups and sauces.

To start, gather your veal bones, some fresh garlic, and aromatic vegetables like onions, carrots, and celery. You can also add herbs like thyme and bay leaves for extra depth.

Roast the veal bones and garlic in the oven at 400°F (200°C) until they’re browned. This step adds a delicious caramelized flavor. Then, combine the bones, garlic, and vegetables in a large pot. Cover with cold water and bring to a simmer.

Let the mixture cook gently for several hours. As it simmers, the flavors blend, creating a savory stock. When it’s ready, strain the stock to remove solids.

Ingredients

• 4 lbs veal bones
• 10 cloves of garlic
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 tablespoon thyme
• Cold water

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast veal bones and garlic until browned.
3. In a large pot, combine bones, garlic, vegetables, and herbs.
4. Cover with cold water and bring to a simmer.
5. Cook gently for 4-6 hours.
6. Strain the stock and use as desired.

10) Veal Stock with Bay Leaves

Making veal stock with bay leaves adds depth and flavor to your dishes. Bay leaves bring an aromatic touch that enhances the taste of the stock.

To start, you’ll need veal bones, vegetables, and of course, bay leaves. The bones create a rich base, while bay leaves infuse their unique taste.

Begin by roasting the veal bones in the oven at 400°F (204°C) until browned. This step boosts the flavor. After roasting, add the bones to a large pot with chopped onions, carrots, celery, and bay leaves.

Cover everything with cold water, about 12 cups, and bring it to a boil. Reduce the heat and let it simmer gently for up to 8 hours. Skim off any foam that rises to the top.

The result is a rich, flavorful stock that you can use in various recipes.

Ingredients

• 4 lbs veal bones
• 2 bay leaves
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 12 cups cold water

Cooking Instructions

1. Preheat your oven to 400°F (204°C).
2. Roast veal bones for about 1 hour, until browned.
3. In a large pot, combine bones, onions, carrots, celery, and bay leaves.
4. Add 12 cups of cold water.
5. Bring to a boil and then reduce heat.
6. Simmer for 8 hours, skimming off foam as needed.