Veal broth concentrate for sauces

Chop 2 kg of veal bones into medium-sized pieces. Cut 150 g of veal shoulder or knuckle into chunks.

Spread the bones and meat on a baking sheet in a single layer. Bake at 200°C for about 30–40 minutes until dark brown.

Peel 2 onions and cut them in half. On high heat in a dry pan, char them cut side down until blackened.

Clean 150 g of carrots, 100 g of celery root and 100 g of white leek stalk. Cut into small pieces.

Drain the fat from the baking sheet. Deglaze the baking sheet with 1 cup of water, scraping up all the brown bits from the bottom.

Place the roasted bones and meat in a large pot. Add the charred onion, chopped vegetables, half a veal knuckle, and a bouquet garni.

Pour the liquid from the baking sheet into a pot. Fill the contents with cold water so that it covers the ingredients by 5–7 cm.

Place the pot on high heat and bring to a boil. Brown on high heat for 5 minutes, constantly skimming off the foam.

Reduce heat to minimum. Cook uncovered for 4 hours, periodically skimming foam and fat from the surface.

Strain the broth through a fine sieve, pressing out the pulp. Let it cool to room temperature.

Pour the broth into a container and refrigerate overnight.

The next day, remove the solidified fat from the surface. Pour the liquid into a pot and simmer over medium heat until the volume is reduced by half. You will get a concentrated broth.