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For my stew that I wanted to make, the recipe called for: “400 ml veal jus”. This recipe was from the stew that we tasted during the masterclass that I recently followed. Of course I wanted to share this recipe with you. And then I realized that I just had to start from scratch. So that's what we're doing here with the homemade veal jus. veal shank jus
And this is how you make the Homemade veal gravy:
-We first start by preheating the oven to 220 degrees. So very hot!
-Take two large baking tins and put the shank and bones in one, and the cleaned vegetables in the other. You can cut these into coarse pieces. Mix the tomato puree with the vegetables so that it is coated all over.
-So we don't add any salt or anything else to the meat or vegetables. Then place the baking tins in the hot oven and let the meat and bones brown completely. You can also fry the vegetables until the edges of the onion turn black. It took me about three quarters of an hour. The vegetables may be ready before the meat and bones, so just leave the bones for a while.
Homemade veal gravy
Then take a very large stockpot and add the grilled vegetables, the shank and the bones. Fill the pan with cold water to just below the rim. Place the Bouquet garni, the bay leaves, and the parsley in the pan and bring to the boil. Place the lid on the pan at an angle and place it on a simmering plate. And now the simmering can begin. A whole day!
The next day:
-After a day, pour the gravy through a very fine sieve into another large pan and let the remainder reduce over a slightly higher heat. Let the gravy reduce until a quarter of it has evaporated. Then pour it into one or more containers that you let cool right away. You can place the trays in a container with ice water or outside when it is nice and cold. Then you put it in the fridge.
Homemade veal gravy
You can turn the container over the next day and a kind of jelly-like block will come out. You can cut these into pieces and freeze them so that you always have cubes of gravy in stock. All in all quite a big job, but then you get something! A delicious homemade veal gravy like you would taste in a restaurant!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Homemade veal gravy
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Print Email recipe Pin Rate recipeIngredients:
- 1 veal shank
- 1 kilo veal bones - knee/joints
- 2 large white onions
- 2 winter carrots
- 1 large leek
- 1 tin can tomato paste
- 3 stems celery
- 3 toes garlic cloves
- 1 bush fresh flat parsley
- 1 Bouquet Garni - fresh: thyme, rosemary, oregano
- peper
- 2 bay leaves
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We first start by preheating the oven to 220 degrees. So very hot!
- Take two large baking tins and put the shank and bones in one and the cleaned vegetables in the other. You can cut these into coarse pieces. Mix the tomato puree with the vegetables so that it is coated all over.
- We therefore do not add any salt or anything else to the meat or vegetables. Then place the baking tins in the hot oven and let the meat and bones brown completely. You can also fry the vegetables until the edges of the onion turn black. It took me about three quarters of an hour. The vegetables may be ready before the meat and bones, so just leave the bones for a while.
- Let the meat and bones brown well
- Then take a very large stockpot and add the grilled vegetables, the shank and the bones. Fill the pan with cold water to just below the rim. Place the Bouquet garni, the bay leaves, and the parsley in the pan and bring to the boil. Place the lid on the pan at an angle and place it on a simmering plate. And now the simmering can begin. A whole day!
The next day:
- After a day, pour the gravy through a very fine sieve into another large pan and let the remainder reduce over a slightly higher heat. Let the gravy reduce until a quarter of it has evaporated. Then pour it into one or more containers that you let cool right away. You can place the trays in a container with ice water or outside when it is nice and cold. Then you put it in the fridge.
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homemade veal shank gravy veal gravy