Fondo Bruno from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 kg veal knuckle, cut into 3 cm pieces
• 50 ml grapeseed oil, plus extra for drizzling
• 1 kg chicken bones
• 1 fresh bay leaf
• 1 small carrot, cut into 1 cm dice
• 1 small leek, white part only washed well, cut into 1 cm dice
• 2 pigs’ trotters, halved
• 1 large onion, cut into 1 cm dice
• 75 g trimmed button mushrooms, cut into 1 cm dice
• 100 g tinned whole, peeled Italian tomatoes, chopped
• 1 stalk celery, cut into 1 cm dice
• 50 g pancetta, chopped
• 4 litres water
• 400 ml red wine
• ⅓ cup (80 ml) port
• 4 sprigs rosemary
• 3 sprigs thyme
• 4 black peppercorns
• 2 juniper berries