Italian-Style Veal or Beef Broth
From: Micheline, Carignan, Quebec, Canada
Comments: Veal broth is lighter.
IngredientsPreparation
  • 2 tablespoons [30 mL] oil
  • 4 to 5 pounds [1.8 to 2.27 kg] bone-in veal shanks or beef knees
  • 1 carrot, peeled
  • 1 onion, peeled
  • 2 celery stalks with leaves
  • 10 peppercorns
  • 1 tablespoon [15 mL] tomato paste
  • 1 clove garlic
  • 24 cups [6 L] cold water
  • Heat oil into a large casserole; brown veal shanks or beef knee bones on all sides.
  • Add all remaining ingredients; bring to a boil.
  • Skim then lower heat.
  • Cover and leave to simmer slowly for at least 2 hours.
  • Strain broth.
  • Leave to cool, refrigerate then remove excess fat set on top.