Ingredients
- 2 1/2 pounds beef shin with meat
- 1 small veal knuckle
- salt and pepper — to taste
- cooking oil — for braising meat
- 8 tablespoons butter
- 1 large carrot — diced
- 1 bay leaf
- 1 large onion — diced
- 2 stalks celery — diced
- 1 pinch thyme
- 1 clove garlic — cut in half
- 8 tablespoons flour
- 3/4 cup tomato puree
- 4 cups beef stock
- 2 cups water
Directions:
In a large, thick-bottomed pot place a little cooking oil. Place in a 425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have butcher break shin and veal knuckle into medium size pieces), salt, and pepper, and cook to a golden brown.
Add butter and all remaining ingredients except tomato puree and liquids. Blend thoroughly and continue to brown until vegetables are almost tender and flour is a deep brown.
In the meantime, mix tomato puree, beef stock, and water; bring to a boil. Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees and cook covered for at least 2 hours. Stir frequently.
Strain sauce through a medium strainer, place on stove, and bring to a slow simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate until needed. Makes approximately 1 quart.
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