The recipe for the base of veal gravy / veal stock:
1 thick winter carrot
5 onion
half leek
2 stalks celery
quarter bunch of parsley
2 kilos of veal bone
3 juniper berries
1 dried mace
3 peppercorns
5 laurel
2 tablespoons tomato paste
1 liter red cooking wine
Bones in a roasting pan, 1 hour at 200 degrees. Vegetables on top, 45 minutes. Tomato paste on top, 30 minutes. Mix the contents of the roasting pan and place in a large pan. Scrape the roasting pan on fire with red wine, add to the pan. Fill the pan up to 5 centimeters below the rim with water. Let it simmer for 16 hours. Press residues through a sieve, let cool. Remove the fat layer and bring to the boil. Reduce to a quarter of the amount.