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🍽️ Roast Gravy

331 kcal · 30 min · 4 servings

Ingredients

• 1 kg Bones (veal, pork)
• Olive oil
• 1 Carrot
• 0.5 Celeriac
• 150 g Onions
• 2 tbsp Tomato paste
• 500 ml dry grape juice
• 1.5 tbsp Flour
• 1.2 l Veal stock
• 5 Juniper berries
• 2 Bay leaves
• 5 Peppercorns
• 3 Cloves
• 0.5 tsp Mustard seeds
• 1 Sprig Sage
• 1 Sprig Rosemary
• 2 Sprigs Thyme
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the bones thoroughly and pat them dry with a kitchen towel. Place them on a baking sheet and bake in the preheated oven at 225 degrees (convection 200 degrees; gas: setting 3–4) for 30 minutes. Turn the bones occasionally to ensure even browning.
2. 2. Meanwhile, clean the carrots, celeriac, and onions. Peel the vegetables and cut them into small cubes.
3. 3. Heat 2 tablespoons of oil in a casserole dish and sauté the vegetables. Add the bones and roast everything for another 5 minutes. Then stir in the tomato paste and let it roast briefly until it darkens.
4. 4. Deglaze the mixture with one-third of the wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce completely and dust the mixture with flour. Pour in another third of the wine and reduce again. Then add the remaining wine and the veal stock.
5. 5. Bring the sauce to a boil and let it simmer gently on low heat for one hour. Then add the spices and simmer for another 1.5 hours. Add the herbs 20 minutes before the end of the cooking time.
6. 6. Strain the roast gravy through a fine sieve into a clean pot. Let it thicken slightly and season with salt and pepper. Serve the gravy with your roast.

Nutrition per serving

• kcal: 331
• Protein: 26 g · Fett/Fat: 10 g · Carbs: 31 g