For the veal jus, brown the veal bones with fat in the tube, stirring from time to time. Then add onion, carrots, celery, cut into small cubes and fry.
Add spices and tomato paste, deglaze with white wine and let it boil away almost completely.
Then fill up with the water and cook very slowly for 5 hours.
At the end, pour the veal jus through a fine sieve.
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