Brown Sauce

• 2 1/2 pounds beef shin with meat
• 1 small veal knuckle
• salt and pepper -- to taste
• cooking oil -- for braising meat
• 8 tablespoons butter
• 1 large carrot -- diced
• 1 bay leaf
• 1 large onion -- diced
• 2 stalks celery -- diced
• 1 pinch thyme
• 1 clove garlic -- cut in half
• 8 tablespoons flour
• 3/4 cup tomato puree
• 4 cups beef stock
• 2 cups water

STEP ONE:
In a large, thick-bottomed pot place a little cooking oil. Place in a 425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have butcher break shin and veal knuckle into medium size pieces), salt, and pepper, and cook to a golden brown.

STEP TWO:
Add butter and all remaining ingredients except tomato puree and liquids. Blend thoroughly and continue to brown until vegetables are almost tender and flour is a deep brown.

STEP THREE:
In the meantime, mix tomato puree, beef stock, and water; bring to a boil. Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees and cook covered for at least 2 hours. Stir frequently.

STEP FOUR:
Strain sauce through a medium strainer, place on stove, and bring to a slow simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate until needed. Makes approximately 1 quart.