• 8 pounds veal shanks, bones, and any meat trimmings
• 1 to 2 tablespoons olive oil if needed
• 3 tablespoons chicken fat or butter
• 2 medium onions, coarsely chopped
• 2 carrots, coarsely chopped
• 1 leek, sliced (optional)
• 1 rib celery, coarsely chopped
• 5 sprigs parsley
• 2 small bay leaves
• Several sprigs fresh thyme
• 2 cloves
• 6 peppercorns

Preheat the oven to 450°F. Crack the veal bones and place in a large roasting pan (see Note). Add trimmings if using with the olive oil so they don’t stick. Roast until browned but not scorched. Transfer the bones and trimmings to a large stockpot. Cover with cold water and boil a few minutes. Pour off the water and scum, then cover with fresh cold water. Deglaze the roasting pan with a little water and add it to the pot. Heat to boiling, then reduce the heat and simmer uncovered about 1 hour.

Meanwhile, heat the chicken fat or butter in a sauté pan or skillet over medium-high heat. Add the vegetables and cook until tender and caramelized. Add the vegetables to the stockpot. Deglaze the pan with a little water and add it to the pot as well. Add the herbs and spices. Simmer uncovered, skimming occasionally, 6 hours.

Remove the solids from the pot with a slotted spoon or skimmer. Strain the stock through a cheesecloth-lined strainer. Let cool completely, then refrigerate until cold. Remove the layer of fat from the top of the stock. For a more intense stock, boil until reduced to the intensity you want.