Veal Jus

• 6-7 lb beef or veal bones
• 1 None pig's trotter
• 3 tbsp olive oil
• 3 None medium Spanish onions, roughly chopped
• 3 None medium carrots, roughly chopped
• 2 None leeks, washed, roughly chopped
• 1/2 head celery, leaves removed, washed, chopped
• 1 bulb garlic, halved
• 2 None bay leaves
• 1/2 bunch fresh thyme
• 1/2 bunch fresh rosemary
• 1/2 bunch fresh parsley stalks
• 10 None white peppercorns
• 3 cups red wine or water
• -1 None Red Wine Caramel
• 1 tbsp olive oil
• 3 None medium Spanish onions, roughly chopped
• 3/4 cup brown sugar
• 2 cups red wine

1. Preheat oven to 350u0b0F. Combine bones and trotter in a large roasting pan. Roast for 1 hour 30 mins, or until browned and caramelized. Remove from pan.
2. Meanwhile, heat olive oil in a large stockpot over medium heat. Cook vegetables and garlic until caramelized and browned. Add veal bones then fill pot with cold water. Add herbs and peppercorns. Bring to a boil then reduce heat to a simmer.
3. Remove excess oil from roasting pan. Place over high heat then deglaze with wine, scraping up browned bits. Pour into stockpot. Skim fat from stock and simmer for 6-8 hours, topping up with water as necessary.
4. Remove stock from heat and strain through a wide mesh strainer to remove solids. Strain through a fine-mesh strainer lined with cheesecloth into plastic storage containers. Chill for 3-4 days, or freeze for up to 3 months until needed.
5. To make the veal jus, remove solidified fat from surface of stock. Transfer stock to a large stockpot and bring to a rapid boil. Boil until reduced by about 1/2.
6. Meanwhile, in a large saucepan, heat olive oil and onion over medium heat. Cook for 8-10 mins, until caramelized. Add brown sugar and cook for 8-10 mins, until jammy. Deglaze pan with red wine, scraping up browned bits, and cook until reduced by 1/2. Add onions to reduced stock. Reduce by 1/2 again.
7. Strain onions from heavily reduced stock. Strain again through a fine mesh strainer lined with cheesecloth into a smaller saucepan. Reduce until rich, thick and syrupy. Set aside until needed. Store in fridge or freezer and reheat to use.

beef, trotter, olive oil, spanish onions, carrots, leeks, celery, garlic, bay leaves, thyme, rosemary, parsley stalks, red wine, red wine caramel, olive oil, spanish onions, brown sugar, red wine

Taken from recipes-plus.com/api/v2.0/recipes/37246 (may not work)