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

Instructions

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.