• 1 pound veal bones, cut into small pieces
  • 1 medium carrot, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 quarts low-sodium beef broth
  • 1 cup red wine
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely diced
  • ½ pound white mushrooms, quartered
  • 1 tablespoon all-purpose flour
  • ¼ cup heavy cream


Preheat the oven to 400°F. Combine the bones, carrots onions, celery, 3 of the garlic cloves, and the thyme in a roasting pan. Season well with salt and pepper and drizzle with olive oil. Roast in the oven for 30 to 40 minutes, until the bones are a deep golden brown. Transfer the pan to the stovetop and add the beef broth, wine and bay leaf. Bring to a boil, then simmer over medium heat for 25 to 30 minutes. Strain the gravy, discarding the solids, and skim off any fat.

Heat the butter and 1 tablespoon extra-virgin olive oil in a skillet over high heat. Add the remaining garlic, the shallots, and the mushrooms, season well with salt and pepper, and cook, stirring, for about 5 minutes, until the mushrooms are golden brown. Dust the mushrooms with the flour. Add 2 cups of the strained veal stock to the pan (freeze the remainder for another use) and stir to smooth out any lumps. Simmer until the flour is cooked and the gravy is thick and rich, about 10 minutes. Stir in the heavy cream. Serve hot.