Mediterranean Veal Jus

Rating: 3.96 / 5.00 (24 Votes)

Total time: 1 hour



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.

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