A concentrated, reduced stock that goes beautifully with red meats or mushrooms or root vegetables. Use it as is or as a base for a more complex sauce or reduce it a little further for maximum richness and intensity.
Made from from milk and pasture-fed, five to eight month old Angus rose vealers from regeneratively-managed NSW farms - South Hill and Franckin's biodynamic Farm.
Ingredients: veal bones, carrot, onion, celery, red wine, tomato paste, sherry vinegar, garlic, thyme, bay leaves, pepper corns.
Made in a kitchen that also handles peanuts, tree nuts, nuts, milk, eggs, sesame seeds, soy, wheat, lupin and sulphites.