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Ingredients
FOR THE STOCK
5 pounds veal marrow bones
2 medium onions, coarsely chopped
2 small celery stalks, chopped
1 large carrot, peeled and chopped into 1-inch lengths
1 head garlic, broken into cloves but not peeled
2 tablespoons tomato paste
1 tablespoon dried thyme
1 Turkish bay leaf
Handful parsley stems
FOR THE SAUCE
1 teaspoon olive oil
1 small carrot, peeled and grated
1 stick celery, grated
1 tablespoon fresh thyme leaves
1 ¼ cups pinot noir
4 cups veal stock (see note)
Salt and freshly ground black pepper
2 tablespoons cold butter, cut into pieces
Nutritional analysis per serving
7 grams carbs; 5 milligrams cholesterol; 1737 calories; 1 gram monosaturated fat; 1 gram saturated fat; 182 grams fat; 1 gram fiber; 790 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 ¼ hours.
- Step 2
Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 ½ quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
- Step 3
To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
- Step 4
Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 ½ cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.
Store-bought veal stock, or beef stock, may be used in place of homemade.
Private Notes