Brown Sauce (Sauce Espagnole)

2 1/2 lb beef shin with meat
1 sm veal knuckle salt and pepper, to taste cooking oil, for braising meat
8 T butter
1 lg carrot,diced
1 bay leaf
1 large onion,diced
2 stalks celery,diced
1 pn thyme
1 clove garlic,cut in half
8 T flour
3/4 c tomato puree
4 c beef stock
2 c 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.
Serving Ideas : Use alone or as a base for other sauces