Published: by Absolutely Recipes, in the recipes category.

Veal And Pear Bone Broth Recipe.

Ingredients:

3 LBs Veal Knuckles
2 TBSP Extra Virgin Olive Oil
1 Cup Red Wine
12 Cups of Water
3 Pears (Quartered)
2 TBSP Red Peppercorns
1 TSP Finely Ground Salt

Recipe Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Arrange the veal knuckles on the baking sheet and drizzle with the extra virgin olive oil.
Roast knuckles in the oven for 30 minutes, until they begin to turn brown, turning half way through cooking.
After the carcasses have browned slightly, remove from the oven and transfer them to a large, heavy stock pot, ensuring not to waste any of the juices in the roasting pan.
Add the red wine, water, and red peppercorns to the stock pot.
Bring the pot to a boil over a medium-high heat, then immediately turn the heat down to low and simmer the mixture for 8-10 hours.
After 6 hours, add the quartered pears to the bone broth and continue to simmer for 2 hours.
Skim any foam that appears on the surface of the bone broth.
Strain the bone broth and season with a pinch of salt, serve immediately or pour into jars and store in the refrigerator for up to 7 days or in the freezer for up to 4 months.

Back To Main Recipe List...