Basic Fond De Veau

Makes about 4 cups


    • 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


    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.

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.

0 Comment



Captcha image