Basic Veal Stock

Name: Basic Veal Stock
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

By John Besh

November 24, 2013

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 notes

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