Roast the bones all over in the hot oven. Add the meat and roast. This takes about 20-30 minutes. Then spread the tomato paste in it and roast it for another 2-3 minutes, then put everything in a large saucepan. Deglaze the roast with the wine and pour it into the other parts. Top up with water until everything is covered, bring to the boil, thoroughly skimming off the foam. After an hour add the vegetables and spices and let simmer for another 2 hours. Pass everything, let it cool and lift off the top layer of fat.
First, remove the fat from the veal fillet and portion into pieces weighing 220 grams. Then heat a pan with a little oil on medium heat and fry each side, season with salt and pepper. Add the garlic cloves and a little thyme and rosemary. Then take the fillets out of the pan for about 8 minutes, brush them with half a spoonful of butter and continue cooking with the herbs at 180 degrees.
For the sauce, first put the stock in a small saucepan, then add all the ingredients and bring to the boil briefly.
Put the rice in a bowl and wash several times so that the water is clean when it is washed out. In a rice cooker, add 5 servings of rice, 800 ml of water, 200 g of butter, the tip of a knife, saffron and salt. Let everything cook for about 20 minutes, then put the rice on low temperature until serving.