Dark gravy (jus)

Ingredients for 1 servings:

• 1 ½ kg beef bones, chopped into pieces by the butcher
• 9 tbsp neutral oil
• 1 beef leg slice(s) approx. 500 g
• salt and pepper
• 300 g onion(s)
• 250 g carrot(s)
• 1 parsnip(s)
• 1 parsley root(s)
• 150 g celeriac
• ½ stalk(s) leek
• 1 tbsp tomato paste
• 1 liter red wine, strong, dry
• 3 garlic cloves
• 3 bay leaves
• 5 juniper berries, crushed
• 2 sprigs of thyme
• 1 sprig(s) marjoram

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

for 500 ml jus

Place the bones in a large roasting pan, spread 7 tablespoons of oil over them, and lightly roast the bones under the hot grill for about 10 minutes. Meanwhile, season the leg of shank with salt and pepper and sear it on both sides in a pan with 1 tablespoon of oil. Trim the onions, carrots, parsnips, parsley root, celery, and leek and chop them into large pieces without peeling them. Add the leg of shank to the roasted bones and roast for another 10 minutes under the grill until well browned. Remove from the pan, pour in about 1 liter of water, and scrape up any juices with a wooden spoon. Heat 1 tablespoon of oil in a large pot and briefly sauté the tomato paste. Add the bone and vegetable mixture. Pour in the wine. Cover with cold water. Lightly crush the unpeeled garlic. Add to the sauce base along with the bay leaves, juniper berries, thyme, and marjoram, bring to a boil, and simmer uncovered for at least 2 hours. Skim any foam from the pan. Remove the vegetables, meat, and bones, and pour the liquid through a sieve lined with cheesecloth. Reduce the liquid over medium heat to approximately 500 ml. Allow the reduced sauce (jus) to cool, where it will set. Keep refrigerated. Reheat as needed and season with salt and pepper.