Veal Jus

Peel and dice the celery, shallots and carrots, peel the garlic cloves and cut them in half lengthwise.

Fry the veal bones in oil on all sides, stirring until golden brown.

Sauté the vegetables, except for the garlic, for 5 minutes. It should caramelize slightly to give sweetness to the jus. Finally, stir in the paradeis pulp, rosemary and thyme, this is the best way to unlock the aroma of the herbs.

Add the wine in several stages, boiling it down completely each time. This gives the sauce its dark color. In addition, the bones must not be covered with liquid during the strong boiling, otherwise the jus will be too thick.

Pour in 2-2.5 liters of water so that the bones are covered all around.

Add pepper and garlic and sauté at moderate temperature in an open saucepan for 2 hours. In between, keep skimming off the turbidity.

To make the jus clear, strain it through a sieve lined with a muslin cloth into another saucepan and boil down for another hour at a moderate temperature.

You should end up with about 20 ml of glossy dark brown, almost syrupy jus. Carefully season to taste with salt.

Reheat before serving.

Preparation Tip:

To avoid fat eyes on the jus, it is better to let the butcher give you meat bones that have little fat. They give the most intense flavor.

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