Name: Porcini-Gorgonzola Burgers with Veal Demi-Glacé
Yield: Makes 6 servings
Ingredients: 3 tablespoons vegetable oil; 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones); 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery stalk with leaves, chopped; 12 cups cold water, divided; 2 teaspoons tomato paste; 3 fresh parsley sprigs; 2 fresh thyme sprigs; 1/4 teaspoon black peppercorns; 2 cups dry red wine; 2 cups water; 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces; 3 pounds ground sirloin; 1 1/2 teaspoons salt; 3/4 teaspoon ground black pepper; 2 tablespoons (1/4 stick) chilled unsalted butter; 6 4-inch square or round sourdough rolls, halved horizontally; Fresh arugula; Olive oil; 6 1/4-inch-thick slices Gorgonzola cheese

Porcini-Gorgonzola Burgers with Veal Demi-GlacéBrian Leatart

A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.

Recipe notes

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