Veal Stock

Ingredients

• 4 lbs. veal knuckles or 3 lbs. veal knuckles and 1 lb. beef
• 4 quarts cold water
• 8 white peppercorns
• 1 bay leaf
• 1 teaspoon thyme
• 6 whole cloves
• 6 parsley stems
• 1 medium onion, diced
• 3 stalks celery, diced
• 1 medium carrot, diced

Directions

1. Bring all ingredients to a boil, then reduce heat to a simmer and cook for 2 and a half to 3 hours, or until reduced by half. Strain the stock, then let it cool uncovered.