You can make this stock with veal, lamb or beef bones and it will taste almost exactly the same. I like to use veal bones because I really like the flavour of they bring out in the stock.

ingredients:

	4-5 veal soup bones with some meat still on them
	1 red onion, cut into quarters - skin on
	½ lemon, cut into quarters
	1 stalk from broccoli (no florets), chopped roughly
	¼ red chili pepper, chopped roughly
	1 cup fresh flat leaf parsley, chopped roughly
	½ head roasted garlic - skin on
	2 cloves raw garlic, halved - skin on
	1 shallot, halved - skin on
	5-6 whole black peppercorns
	1 tablespoon balsamic reduction or 2-3 tablespoons balsamic vinegar

directions:

1. Roast the soup bones in a 400 F oven for about 20 - 30 minutes. Transfer to large stock pot and add the remaining ingredients. Cover everything with cold water and bring to the boil.

2. Allow stock to simmer on the stove top or transfer to a pre-heated crock pot and allow to simmer for a few hours.

3. Cool to room temperature then drain out all the ingredients and discard. Strain soup a few times through cheese cloth and then transfer to freezer containers. Freeze for up to 2-3 months or keep in the refrigerator for 1 week.

after-thoughts:

This stock is very fragrant and quite delicious. I use it in pasta sauces, in risotto, in gratins and even eat a bowl of it, hot, on its own.

recipe origin: A Domestic Goddess original

Filed under:   Soups

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