Editor's note: Use this recipe to make Chef John Besh's Basic Fond de Veau.
Ingredients
1 tablespoon canola oil
2 large onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
3 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1 teaspoon black peppercorns
3 pounds veal bones such as shanks, halved
Directions
1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews.
