How to make a dark veal stock

First, preheat the oven to 200°C. Place the bones on a baking sheet and let them bake for one hour.

Meanwhile, cut the vegetables (onions, carrots and celery) into large chunks.

Once the hour has passed, remove the bones from the oven and add them to a large pot along with the vegetables, bay leaf and thyme.

Cover the bones and vegetables with water and add a teaspoon of salt. Let it simmer for about three hours. During this time, try to skim the surface from time to time to remove impurities.

Once cooked, add the red wine and allow the alcohol to cook for a few minutes.

Then let the dark background cool and refrigerate it. The next day, you can easily remove the solid fat from the surface of the meat.

Now, you have your dark veal stock ready to use in all your favorite recipes.