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- 10 pounds veal bones, cut from the leg
- 6 celery ribs, chopped
- 3 carrots, chopped
- 3 medium yellow onions, chopped
- 6 garlic cloves, crushed
- Handful of mushroom stems (optional)
- 1 bunch of parsley (leaves and stems)
- 4 bay leaves
- 2 cups dry red wine (such as Cabernet or Burgundy)
- 1/4 cup tomato paste
Directions:View on Epicurious
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