Brown and roast the veal bones on a grill rack at 180 degrees Celsius hot air in the oven for about 90-120 minutes. Then let the veal bones cool down.
Wash and clean the soup vegetables and the onions and cut them evenly into small pieces. Put the leek extra in the bowl. Roast the finely chopped vegetables with sunflower oil vigorously and let them take on their colour. You can use a coated cooking utensil, if you use a stainless steel pot, then please scrape off the roasting substances that are produced at the bottom of the pot well, these are important for the taste and colour of the sauce. Add the leek later, it would burn very quickly at the beginning.
When the vegetables have taken a good colour, add the tomato puree and roast with it. The tomato paste should be roasted dark red to brown. Add the aromatics and deglaze with the red wine, making sure that all the roasted ingredients are removed from the bottom of the pot.
Now add the cold bones and fill up covered with cold water. The veal bones can now be boiled for up to 9 hours. The veal stock should not boil too much but should be light to strong. The bones give off the good taste to the stock during this time.
Depending on your wishes, the veal stock can now be boiled down accordingly, resulting in a veal sauce.
If you reduce the veal sauce even more - boil it down - the result is a particularly fine veal jus with a very strong taste. In any case, the veal stock is poured (passed) through a fine sieve. Professionals additionally pass through a passing cloth so that the last small turbidity substances are also removed from the sauce.