2 tablespoons Tuscanini Olive Oil

2 Vidalia onions, diced

2 teaspoons salt, divided

3 to 4 carrots, chopped

1 stalk celery, chopped

3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

1 veal shoulder

3 to 4 bulbs fennel, checked and sliced

1/2 teaspoon whole peppercorns

1 bay leaf

bouquet garni (small bundle of thyme, rosemary and sage)

4 cups chicken stock, such as Manischewitz Chicken Broth or bone broth

rice or parsnip mash