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This is the recipe for veal stock that I found in the good cook magazine..it seems pretty good

This seems like a pretty good recipe, I do think that the cooking time is a little short. If you decide to use this recipe you may want to go 8 or 9 hours at the least to make sure … Continue reading →

Chef Ken Oringer at KO Prime – Boston, MA on BostonChefs.com: guide to Boston restaurants and fine dining – featuring the best chefs and restaurants in Boston.

Personally I would roast the bones before boiling but this is a good base for veal stock French Laundry at Home: Veal Stock.