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.

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

　　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.