Basic recipe for real bone gravy

Ingredients for 25 servings:

• 2 kg pork bones
• 250 g lard
• 500 g onion(s)
• 250 g carrot(s)
• 1 stalk(s) leek
• ¼ celeriac
• 1 bunch of parsley
• 250 g pork bacon and rinds
• ½ tube(s) tomato paste
• 100 g flour
• 1 bay leaf
• 2 juniper berries
• salt and pepper
• Paprika powder
• nutmeg
• Herbs
• 4 garlic cloves
• ¼ liter red wine

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

For large tilting frying pans or field kitchens, complex but very tasty, versatile.

Brown the well-chopped bones with half of the lard for about 45 minutes, stirring constantly. Add the pork rinds and bacon after about 30 minutes. After browning, add the remaining lard. Then add the tomato puree and the peeled and roughly diced onions and continue to brown vigorously, but be careful that the onions and tomato puree do not burn. Dust with the flour, mix well, and briefly sauté the flour, then deglaze with the wine and about 0.5 liters of water. Reduce twice, then deglaze with 0.5 liters of water each time. Stir well so nothing sticks and burns. Then deglaze with 4 liters of water, add the peeled and roughly chopped carrots, leeks and celery, salt, pepper, nutmeg, paprika, juniper berries, garlic, a little sugar, and herbs to taste, and simmer for 2-3 hours. Keep topping up with water. Finally, add the cleaned parsley and cook for another 15 minutes. Now pour the entire sauce through a fine-mesh sieve. Depending on the desired consistency, you can add cornstarch or water. Don’t forget to season to taste! Of course, you can also refine the sauce with wine, cognac, cream, or crème fraîche. To store, either freeze portions or boil down.