- 3 pounds veal bones or shanks
- 3 tablespoons olive oil
- 2 large onions, roughly chopped
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 head garlic, halved
- 2 tablespoons tomato paste
- 2 cups red wine
- 8 cups Basic Veal Stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon black peppercorns
- Preheat the oven to 425°F. Place the bones on a baking pan and roast until dark brown, about 45 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until caramelized, 15–20 minutes. Add the carrots, celery, and garlic and cook until browned, about 15 minutes more.
- Add the tomato paste and toast until it turns a dark, mahogany color. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pot. Add the roasted bones, Veal Stock, bay leaf, thyme, and peppercorns. Bring to a boil, reduce the heat, and simmer until the Fond de Veau is rich, dark brown, and reduced by half, about 4 hours. Strain and cool. Store in the freezer in small batches.