Editor's note: Use this recipe to make Chef John Besh's Basic Fond de Veau.
I never make a strong beef stock, preferring instead the viscosity, collagen, and more delicate flavor that comes from using veal bones. This Veal Stock is based on veal shanks.
Recipe information
Yield
Makes about 6 cups
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
Preparation
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.
Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.
