Ingredients

Method

Firstly prepare your mirepoix.

Chop 3 onions, 1 leek, 4 celery sticks & 3 carrots and fry with a little oil until golden brown.

Deglaze the pan with a bottle of full bodied red wine and reduce to a syrup.

Roast 6kg of veal bones and 1 pigs trotter. Add to the pan and cover with cold water.

Gently simmer for 9-10 hours, skimming when needed and add cold water when needed. For the last hour of cooking add a bouquet garni (parsley, bay leaf, peppercorns, thyme, garlic & rosemary ).

Strain through a chinois or a colander lined with a muslin cloth into a clean saucepan.

Add a bottle of full bodied red wine and if available chicken stock, roughly 25% of the amount of veal stock you have and reduce to sauce consistency.