Veal Jus

Fry the bones together with the finely chopped vegetables, onions and garlic cloves in a pan with oil until golden brown. Add tomato paste and fry. Add herbs and spices, heat briefly and deglaze with wine.

Let everything boil down until all the liquid has evaporated. Repeat the process with the wine again and again.

Fill the pot with about 2.5 liters of water so that all the bones are completely covered. Leave the pot open and let everything simmer for about 2 hours at low heat. Skim off the foam as it forms.

Pour through a fine sieve or cotton cloth. Reheat the clear jus and continue to boil down for about 1 hour over low heat.

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