To start the stock, preheat the oven to 425º degrees Fahrenheit. Oil a roasting pan and add the bones in a single layer. Roast for 45 minutes to an hour or until caramelized on all sides, flipping the bones half way through.
Meanwhile, prepare the mirepoix. Wash and roughly chop the onions, celery and carrots into 1" to 2" -inch pieces. Chop the leeks and keep them separate. They will be added to the mirepoix during the latter part of roasting. Cut the garlic in half horizontally. Line a baking tray with aluminum foil and drizzle with a bit of oil. Add the vegetables, drizzle with the remaining oil, toss and place into the oven for about 30 minutes.
Once the bones are nice and caramelized on the one side, flip them over and place back into the oven.
Check the vegetables after about 30 minutes, tossing them to make sure they’re getting a nice even color. Add the leeks and place back into the oven for another 15 to 30 minutes. Once the vegetables are nicely caramelized, remove them from the oven and let the bones continue to roast if they are not quite ready.
- 1/2 cup vegetable oil
- 12 lb veal bones*
- 6 tbsp tomato paste
- 7 large carrots
- 5 large onions
- 2 heads garlic
- 7 ribs celery
- 3 whole leeks