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.
Just for fun
Fields marked with * are required
Tip: Use adjectives to help get your point across.
Tip: Use commas to separate pros and cons.
Tip: Pretend you're on the debate team and make your point.
Attach a photo
If you attach a photo, please enter a caption to go with it.
Would you recommend this recipe?
Vote Now! | More Polls | Comments
© 2014 Eating Well, Inc.
6221 Shelburne Road
Shelburne, VT 05482, USA
© Copyright 2014, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.