Preparation time: 30 minutes
Cooking time: 3 hours
Though this recipe takes a long time, you can take advantage of a day at home to do other things while you let it simmer. Make a large stockpot full and then divide it among smaller containers and freeze it. That way you’ll always have some on hand.
The basic recipe is more or less the same everywhere, but some chefs deglaze with 250 ml (1 cup) white wine; others increase the tomato content or add a sprig of tarragon to their bouquet garni.
Another variation: the vegetable garnish can be sautéed in the stockpot or added to the pan with the bones and trimmings five minutes before the end of the browning time in the oven.
Use this basic recipe to create an endless variety of sauces. Add as desired: red wine, shallots, mushrooms, Madeira, herbs, red wine vinegar, orange zest, etc.
- In a roasting pan, brown the veal bones and trimmings in a 220-250° C (425-475° F) oven, turning them occasionally.
- Meanwhile, sauté the coarsely chopped vegetables in the stockpot or in the oven with the bones during the final 5 minutes.
- Using a slotted spoon, transfer the bones and trimmings to the stockpot.
- Degrease the roasting pan with water or white wine, place over high heat and add a ladleful of water to deglaze the browned cooking juices. Scrape well and pour the liquid into the stockpot.
- Add water to cover (or more); bring to a boil; reduce the heat and simmer for 10 minutes. Skim the surface.
- Add the other ingredients and simmer over low heat for about 2 1/2 hours. Strain at the end of the cooking time.
- Cool and degrease.
- Return to the heat and reduce again for a more full-flavored jus.
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