Basic Fond De Veau

Name: Basic Fond De Veau
Ingredients: 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; 1 bay leaf; 4 sprigs fresh thyme; 1 teaspoon black peppercorns

12 ingredients

2 steps

Ingredients

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
1 bay leaf
4 sprigs fresh thyme
1 teaspoon black peppercorns

Directions

1

1. 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.
2

2. 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.