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Place the veal bones, celery, carrot, onion, tomatoes, mushroom stems, garlic, tomato puree, basil, thyme, bay leaf, and peppercorns in a roasting pan. Mix together well and roast in the oven for about 30 minutes, stirring occasionally, until dark brown.
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Transfer to a stockpot. Pour off the fat from the roasting pan and deglaze with a little water, scraping the sides and bottom of the pan to loosen all the pieces. Add this mixture to the stockpot along with enough water to cover the mixture by 2 inches and bring to a boil. Lower the heat and simmer the stock, uncovered, until the liquid is reduced by half. Occasionally skim off any impurities that rise to the top as it cooks. Strain, discard the solids, and let the stock cool. Season with salt and pepper, cover, and refrigerate until needed.
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