ISO: How do you make your veal stock?
I picked up a couple of pounds of veal bones. Browned those, and put them in a pot with fennel, celery, carrots, beets, shallots, leeks, juniper berries, apple, lemon, bay leaf, peppercorns, garlic, grate of ginger, tomato paste, red wine. Letting that all marry overnight in a dutch oven at 250 in the oven. Just wondering how others make veal stock? Don't quite know what I'll do with the stock, but the bones were under $2, so why not.