Authentic Veal Bone Broth Recipe – 24-Hour Simmered Stock

Last Updated on 2 months by Neha Deshmukh

Authentic Veal Bone Broth Recipe – 24-Hour Simmered Stock

Okay, let’s be real. Making bone broth isn’t a quick weeknight dinner. But trust me, the depth of flavor and the incredible health benefits of a really good bone broth are worth every single minute. I first made this veal bone broth when my grandmother was recovering from a cold, and it quickly became a staple in our family. It’s pure comfort in a cup! This recipe is a labor of love, but it’s surprisingly simple – it just takes time.

Why You’ll Love This Recipe

This isn’t your average store-bought broth. We’re talking about a deeply flavorful, collagen-rich elixir that’s been simmering for a full 24 hours. It’s incredibly nourishing, perfect for sipping on its own, or using as a base for soups, stews, and sauces. You’ll notice a difference in everything you cook with it! Plus, there’s something incredibly satisfying about making something from scratch that’s been enjoyed for generations.

Ingredients

Here’s what you’ll need to create this liquid gold:

• 7-8 lbs meaty veal bones
• 1 onion, coarsely chopped
• 2-3 shallots, coarsely chopped
• 1 leek, coarsely chopped
• 2-3 carrots, coarsely chopped
• 4 oz tomato paste
• 2-3 thyme sprigs (wrapped in cheesecloth)
• Enough water to cover bones

Ingredient Notes

Let’s talk about a few key ingredients to really make this broth shine:

• Veal Bones: This is where the magic happens! Veal bones are fantastic for collagen extraction, giving you that wonderfully rich, gelatinous texture. Look for bones with plenty of marrow – that’s where a lot of the flavor and goodness is.
• Thyme Sachet: Wrapping the thyme sprigs in cheesecloth makes it easy to remove them later, preventing tiny leaves from floating around in your broth. Fresh thyme is best, but you can use dried if you need to (about 1 tablespoon).
• The Long Simmer: Seriously, don’t rush this part. The 18-24 hour simmer is crucial for extracting all that wonderful collagen and flavor from the bones. It’s what separates this broth from the rest.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 375°F (190°C). Spread those beautiful veal bones on a rimmed baking sheet and roast them for 90 minutes. This step develops a lovely, deep flavor.
2. Once roasted, remove any excess fat from the pan (you can save this for cooking later!). Add the chopped onion, shallots, leek, and carrots around the bones. Roast for another 30 minutes, until the vegetables are starting to caramelize.
3. Now, transfer the roasted bones and veggies to a large stockpot. Add the tomato paste and your thyme sachet. Pour in enough water to completely cover the bones – we’re talking a generous amount!
4. Bring the pot to a gentle simmer. Then, reduce the heat to low, and let it simmer gently for 18-24 hours. Skim off any foam or impurities that rise to the surface every few hours. This is important for a clear broth.
5. Finally, strain the broth through a fine-mesh sieve, discarding the solids. Let it cool completely, then skim off any remaining fat from the surface. Reduce the strained stock over low heat until it thickens to about 2-3 cups (this can take another 6-8 hours). Portion into ice cube trays and freeze for easy use!

Expert Tips

Want to take your bone broth game to the next level? Here are a few things I’ve learned over the years:

• Skimming is Key: Don’t skip skimming! It removes impurities and results in a clearer, cleaner-tasting broth. A spoon or ladle works best.
• Gentle Simmer: A rolling boil will make your broth cloudy. Keep it at a gentle simmer – just a few bubbles breaking the surface.
• Preventing Bitterness: If your broth tastes bitter, it might be from over-skimming or letting it simmer for too long. Adjust accordingly next time.

Variations

Bone broth is wonderfully versatile! Here are a few ideas to customize it:

• Different Bones: Feel free to experiment with other bones! Beef bones make a richer, bolder broth, while chicken bones are lighter and more delicate.
• Aromatic Additions: My friend, Priya, always adds parsley stems or a bay leaf to her broth for extra flavor. You could also try a few peppercorns or a clove of garlic.
• Simmering Time: Adjust the simmering time based on the type of bones you use. Chicken bones need less time (around 12-18 hours), while beef bones can simmer for up to 36 hours.

Serving Suggestions

This broth is amazing on its own, warmed up with a squeeze of lemon. It’s also a fantastic base for:

• Soups (like a classic French Onion Soup!)
• Stews and braises
• Risotto
• Sauces and gravies

Storage Instructions

• Refrigerator: Store cooled bone broth in an airtight container in the refrigerator for up to 5 days.
• Freezer: For long-term storage, freeze the broth in ice cube trays or freezer-safe containers for up to 3 months.

FAQs

Let’s answer some common questions:

• What are the health benefits of veal bone broth? Bone broth is packed with collagen, amino acids, and minerals that are great for gut health, skin elasticity, and joint support.
• Can I use roasted chicken bones instead of veal? Absolutely! Chicken bone broth is delicious too, just adjust the simmering time.
• How do I know when the broth is finished simmering? The broth should be rich, flavorful, and slightly gelatinous when cooled.
• What is the purpose of skimming the broth? Skimming removes impurities and results in a clearer, cleaner-tasting broth.
• Can I freeze the bone broth for long-term storage? Yes! Freezing is a great way to preserve bone broth for up to 3 months.