Original Recipe calls for 2 teaspoons of salt. I prefer no salt, so dish can't have salt added to taste when using stock.
Preheat oven to 400 degrees.
Put the veal bones in the large roasting pan and roast until golden brown, about 30 minutes. Transfer the bones into a large stock pot. Add the wine to the roasting pan set over medium heat, and deglaze by stirring to scrape up the brown bits from the bottom of the pan, then add the liquid to the stockpot.
Heat the oil in a large sauté pan or skillet over high heat, add the onion, carrot, celery, and garlic, and sauté until golden brown about four minutes. Add the vegetables to the pot, deglaze the pan with the water, and add the liquid to the pot. Fill the pot with enough cold water to just cover the veal bones. Bring to a boil and skim off any foam that develops.
Add all the remaining ingredients, bring back to a boil, then decrease the heat to a simmer. Cook for at least 12 hours or up to two days to develop the flavor even more. Keep adding hot water to maintain the water level, which you will need to do several times.
Strain through a fine mesh sieve into a smaller pot and cook over high heat until reduced to about 7 cups, about one hour. Transfer the stock to a smaller pan. Set the pan in a bowl of ice water to cool, cover and refrigerate overnight. Remove the layer of congealed fat on top. Store in the refrigerator for up to three days or freeze.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 34 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 39.5mg||1 %|
|Potassium 547.7mg||14 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 9.9g|
|Protein 2.1g||3 %|
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Calories per serving: 142
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