Brown veal stock is a staple in many kitchens and especially in French kitchens. Chefs like veal because it has a deep but not overwhelming flavor and contains more pectin, a good quality to have in stocks used to make reductions or demi glace. If you cannot find veal bones, you may substitute with beef bones.

Brown the bones for 45 minutes in a roasting pan at 450° F. Turn frequently to roast them evenly. Cut 1 onion, with skin, in half. In an oven pan, preferably cast iron, place the onion faces down in 1 tablespoon of vegetable oil. Fry on high heat to burn the onion. It will take a minimum of 10 minutes to burn the onions. Peel and wash the carrots, onions, and celery. Cut the vegetables into 1-inch cubes, creating a Mirepoix.

Check the oven, the veal bones should be golden brown. When ready add the burnt onion to the Mirepoix. Add the head of garlic cut in half with the skin on. Remove the bones from the oven. Cover the bones with the Mirepoix, burnt onions, and garlic.
Reduce the temperature to 380°F. Stir the ingredients every 10 minutes, for an additional 30 minutes. Add the tomato paste and cook for 15 minutes, ensuring that the bones and the aromatic garnish become brown and do not burn.

Transfer the bones and vegetables to a large stockpot. Discard any excess fat. (Decanter) Put the roasting pan over a burner on high heat and fry. Add the wine and 1 liter of cold water (deglaze). Whisk continuously, scraping any residue from the bottom of the pan. Pour the liquid from the roasting pan over the bones in the stockpot. Add peppercorn, bay leaves, thyme and green leek. Cover with the rest of the water.

The liquid must cover all the ingredients. Bring to a boil and then reduce to simmer for a minimum of 8 hours. You may cook the stock for up to 12 hours. Stir from time to time to ensure that nothing is sticking or burning to the bottom. You must keep the bones covered by adding more water during this long cooking process. Strain the stock through a fine strainer.

Cool and refrigerate overnight. When the stock is cold the fat will solidified. Remove the thick "crust" of fat.

Hints and tips: If you reduce your Veal Stock by ½ you will have what French Chefs call, a ½ Glaze. If you reduce your ½ glace by ½ again, you will have a Glace de Viande.