Smokey Bones, Veal Shanks Slow Roasted. (Pr0n)

I set out to make an Espagnole sauce. This delicious sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. My final result will be Demi Glace. This is a long and tedious process not practiced much today, due to the time involved in making it.

I started with 5lbs of veal shanks cut into pieces by my butcher. I combined them in a stainless steel bowl with a generous coating of olive oil, coarse sea salt, and milled black pepper.



Set them up on my Kamado for indirect heat at 350 degrees on an aluminum serving tray to collect the marrow as it oozes from the bones.



I readied my cast iron dutch oven with 2 cups of Cabernet Sauvignon, 2 cups of Barilla all natural Tomato Sauce, left over from my dinner last night, a handful of carrots and one yellow onion chopped rough.



I removed the aluminum tray from under the roasting bones and added the marrow to the dutch oven along with some fresh Rosemary and Basil from my garden.



And let the bones continue to roast until they reached the desired color I was looking for.



Back onto the kamado indirect and this is how it's looking after 4 hours roasting with 1.5 Gallons of water added.



Stay tuned, I think you all know where this is going! :wink:

Smokeoholic said:

Couldn't get me to change the channel...

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Thank You, there will be more after a word from our sponsor.

buccaneer said:

Lovely work Jed.
Both I and (recently) AussieSmoker make Demi Glace, I freeze mine in coffee styrofoam cups for use as needed.
It is a long process, but sadly the resulting product goes in about half the time yu anticipate.:sad:

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For sure Buccs, but as you know, we have a Gravy Throwdown going on. I would like to see you enter and bring some of your culinary expertise to light. I know you got it......so BRING it! Never can have enough Demi Glace.

No Bob, your first instinct was correct. COOK not Chef, as I wash my own pots and pans

Sorry, no pics the lot is chilling in the cool cast awaiting some fat skimming in the morning. Nothing to show for now, move on, nothing to see here! Thanks for checking in though.
Jed

Phubar said:

Nice reportage!

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Thank you Phor the reply, now get your self down to Lynchburg and win some Jack!

Day 2 we now have Espagnole sauce.

Yesterday we ended with this.



After an overnights rest in the fridge, I pulled it out at noon and skimmed the solidified fat off the top and added 1/2 gallon of water and back on the kamado it went for another 4 hours slow roast at 300, degrees. Here are the results after a strain through a extra fine China Cap.





It's back in the fridge till tomorrow when I will skim the fat and prepare the TD entry dish!

Thanks for lookin,

Jed