Dark gravy

Ingredients for 4 servings:

• 1 kg bones (pork bones)
• 400 ml beef stock
• 400 ml water
• 200 ml red wine
• 1 large carrot(s)
• ¼ celery root
• 1 onion(s)
• ½ tbsp tomato paste
• 1 carnation(s)
• 1 bay leaf
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 1 tsp parsley
• some salt and pepper
• some oil
• n. B. cornstarch for binding
• some butter to bind

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the pork bones in the oven at 250°C (top/bottom heat) for 30 minutes. When the bones are done, finely chop the carrots, onion, and celery and fry them with the bones in oil. Add the tomato paste, deglaze with red wine, and simmer for 2 minutes. Add the spices, beef stock, and water, and reduce the sauce until the water content is reduced. Season to taste with salt and pepper. Strain the finished sauce through a sieve. Add cornstarch to thicken it, and briefly puree the sauce with a little butter and an immersion blender.