Veal Stock

Ingredients

some parsley
some thyme
16 veal bones
3 carrots
3 onions
3 leeks
6 stalks celery
6 bay leaves
2 bulbs garlic
1/2 crosswise
2 packages tomato paste
170 gr size

Instructions

In a large stockpot place the roasted veal bones and vegetables. Cover them with water. Bring the liquid to a boil. Skim off any foam that appears on top. Reduce the heat to low and simmer the ingredients for dozen to 16 hours, or until the liquid is reduced by 0.5. Strain the liquid.