raw veal bones or beef and veal trimmings 500 g
stock or water .2 tres
onions, chopped 125
celery, chopped 60 g
carrots, chopped 125 g

1 Chop the bones and brown in the oven, or brown in a little
oil on top of the stove in a frying pan. Drain off all the tat.
2 Place the bones in a saucepan with the stock or water.
3 Bring to the boil, skim and allow to simmer.
4 Lightly brown the vegetables, which may be fried in a little
fat in a frying pan and then add to the bones.
5 Simmer for 1and half to 2 hours.
6 Correct the colour and seasoning. Strain and skim off
all fat.

Roast gravy is usually produced by deglazing the roasting tin after the joint is cooked, during the relaxing period before carving. The gravy is enhanced by the meat sediment left in the roasting tin.

Tip
For preference, use beef bones for roast beef gravy and the appropriate bones for lamb, veal, mutton and pork.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetable). Lightly oil the pan.
b. Season with the minimum amount of salt.