1.   Add the veal stock, meat trimmings, and garlic, and bring to a boil.

2.   Add lamb along with wine, sachet of herbs and veal stock.

3.   Add veal stock, short ribs and reserved thyme, bay leaves and peppercorns.

4.   But with pan sauces there is no need for demi-glace, long-simmering veal stock, or multistep procedures.

5.   For instance, almost none of the recipes mention veal stock, although it would be used constantly at the restaurant.

6.   In this case, the typical chicken or veal stock was obviously out of the question.

7.   Reducing first the Madeira, then the chicken stock, and finally the veal stock adds complexity and intensity to the sauce.

8.   Return meat to pan, add veal stock, bring to a simmer and place pan in oven.

9.   Return the ribs to the pan and add veal stock to cover.

10.   Traditionally, the sauce leans on veal stock and cream.