Mediterranean Veal Jus

Wash the finely chopped veal bones, drain and fry in a roasting pan with oil or clarified butter. Coarsely chop the vegetables and fry them with the bones. After a while, stir in tomato paste. Skim off excess fat and transfer bones along with vegetables to a soup pot. Cover with water and red wine. Add spices and sea salt and bring to a boil. Skim and simmer gently for about 5 hours. Skim off the foam again and again. Then strain the stock through a fine cloth or hair sieve, allow to cool and remove all the fat that has settled.

Related Recipes:

Salmon Cubes on Asparagus Sauce with Ribbon NoodlesFor the salmon cubes with asparagus sauce, wash the salmon, dab dry, remove any bones and cut into cubes. Cook... Pancakes with Salmon CreamFor the pancakes with salmon cream, sift flour into a bowl and mix with salt and a pinch of sugar. Beat the... Green Lasagna Bolognesa StyleThe ragout: Sauté finely chopped onions, garlic, chopped pepperoni, carrots and celery in olive oil, then add... Mediterranean Bean and Tomato DipPeel and coarsely chop the onion. Roughly chop the garlic. Blend the sun-dried tomatoes with the olives and... Risotto with Spring OnionsPrepare: Cut fillet into fine strips, rub dry with kitchen roll. Roast in portions in the hot clarified... Brook Trout in Parchment with Young Garden VegetablesFor the brook trout in parchment with young garden vegetables, wash the ready-to-cook brook trout and pat dry... Melanzane Moussaka with ChickpeasThe day before: Soak the chickpeas. On the day of preparation: Cook the chickpeas with fresh water for one... Pasta with Spicy SugoFor the pasta with spicy sugo, first peel and dice the onions and garlic. Finely chop basil and thyme. Heat 4... Ostrich Steak with Salsa Sauceand roast with olive oil in a grill pan. Make the spaghetti al dente in salted water and olive oil, drain and... Baked Liver DumplingsFor the baked liver dumplings, dice the onion and fry in a pan with Rama Culinesse until golden brown. Remove...