Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.
Nutrition per serving may change if servings are adjusted.
3 pounds assorted beef bones (shin, shank, short ribs or marrowbones)
4 pounds veal bones
2 large onions, left whole
6 whole cloves
5 quarts cold water
5 carrots, left whole
2 stalks celery, left whole
1 leek, white part only, rinsed thoroughly
1 large head garlic, unpeeled
5 sprigs fresh parsley
3 sprigs fresh thyme, or ½ teaspoon dried
1 bay leaf
Preheat oven to 375°F. Place bones in a large roasting pan. Roast until golden, 40 minutes. Stud each onion with 3 cloves. Place the roasted bones in a large stock pot with water. Bring to a boil, skim foam and reduce heat to low. Add carrots, celery, leek, garlic, parsley, thyme and bay leaf and simmer, uncovered, for 5 hours.
Strain through a fine sieve. Skim fat, if using immediately, or refrigerate overnight and remove solidified fat.
To make ahead: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.