Basic Brown Sauce Recipe

Name: Basic Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 veal shank; 2 veal knuckle bones; Salt and pepper, to taste; 2 tablespoons olive oil; 5 tablespoons tomato paste, divided; 2 tablespoons unsalted butter; 1 onion, cut in half; 1 garlic bulb, cut in half; 2 celery ribs, cut in chunks; 2 carrots, cut in chunks; 1 bunch fresh thyme; 1 bottle dry red wine; 1 quart water; 1 quart beef broth, low sodium; Bouquet Garni, (thyme, parsley, bay leaves, peppercorns)

Servings: persons

1 veal shank
2 veal knuckle bones
Salt and pepper, to taste
2 tablespoons olive oil
5 tablespoons tomato paste, divided
2 tablespoons unsalted butter
1 onion, cut in half
1 garlic bulb, cut in half
2 celery ribs, cut in chunks
2 carrots, cut in chunks
1 bunch fresh thyme
1 bottle dry red wine
1 quart water
1 quart beef broth, low sodium
Bouquet Garni, (thyme, parsley, bay leaves, peppercorns)

1
Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil.
2
Roast in a preheated 350 degrees F oven for 45 minutes.
3
When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again.
4
Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes.
5
Melt butter in a large stockpot over medium heat.
6
Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized.
7
Pour in the red wine to deglaze, stir.
8
Transfer the browned bones to the stockpot.
9
Whisk in the water and broth.
10
Add the bouquet garni and bring the sauce to a boil.
11
Simmer gently for about 3 hours, skimming periodically.
12
Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids.
13
Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened.
14
Taste for strength and seasoning.
15
May whisk in a pat of softened butter to finish the sauce.
16
Serve with meats or poultry.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 veal shank, 2 veal knuckle bones, Salt and pepper, to taste, 2 tablespoons olive oil, and more.

Yes, Basic Brown Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Brown Sauce

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