Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

　　

Ingredients

Makes 8 cups

　　5 lb veal knuckle bones

　　4 qt plus 1 cup water

　　2 large leeks, cut into 1-inch pieces

　　1/2 lb carrots, cut into 1-inch pieces

　　1/2 lb onions, cut into 1-inch pieces

　　2 celery ribs, cut into 1-inch pieces

　　1 tablespoon tomato paste

　　2 fresh thyme sprigs

　　2 large sprigs fresh flat-leaf parsley

　　1 bay leaf (not California)

　　1/2 tablespoon black peppercorns

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes. Leave oven on.

　　

Step 3

Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot. Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).

　　

Step 4

While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer. Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot. Cool vegetables and chill, covered.

　　

Step 5

Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking.

　　

Step 6

Remove bones with tongs and discard. Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce. If you have less, add water.