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 Information
Nutritional analysis per serving (12 servings)
293 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 23 grams protein; 65 milligrams cholesterol; 743 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups
Preparation
- 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 1/4 hours.
- 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 1/2 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.
- 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.
- Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 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.
Dining and Cooking