Premium Veal Knuckle Bones - Rich Flavor for Stocks and BrothsOur veal knuckle bones are prized by chefs for creating deeply flavorful, gelatinous stocks and broths. These whole knuckle bones are rich in collagen and marrow, producing a silky, full-bodied stock that forms the foundation of classic French sauces, soups, and braises.Why Veal Knuckle Bones? High Collagen Content - Creates rich, gelatinous stock with exceptional body and mouthfeel Bone Marrow - Adds depth, richness, and umami to stocks and broths Mild, Clean Flavor - Veal's delicate taste won't overpower other ingredients Whole Knuckles - Maximum surface area for extracting flavor and gelatin Professional Quality - The same bones used in fine dining kitchens Culinary Applications: Essential for classic veal stock (fond de veau), demi-glace, consommé, and white stocks. Perfect for enriching soups, sauces, risottos, and braises. Roast bones first for deeper color and flavor, or use raw for lighter, more delicate stocks.Chef's Tip: For the clearest, most refined stock, blanch bones first in boiling water, then rinse before making your stock. Simmer gently for 8-12 hours to extract maximum gelatin and flavor.
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