Wash the veal bones and pig's trotters under cold running water, then drain well. Place the bones and trotters in a heavy-based baking tray and roast in the oven at 200°C (400°F/Gas 6) until nicely browned. When the bones are browned, remove them from the tray and put them in a large stockpot. Take the tray that the bones were browned in and place it on the stovetop. Remove any rendered fat, then heat the tray over medium heat and add the red wine. Use a wooden spoon to scrape the bottom of the tray to release any caramelisation left from the bones. Reduce the wine until 200 ml (
In a large frying pan, sauté the onion and carrot in the grapeseed oil until well coloured. Deglaze the pan with 500 ml (
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