Spiced Creamy Veal Sauce
Pour the veal stock in a pot and let slightly simmer over medium heat as per the desired flavor intensity. Pour the red wine into the simmering stock, add the thyme, rosemary, juniper berries and peppercorns, and keep simmering.
Let the stock reduce to about half.
Strain the stock through a fine sieve into another pot and put on heat. Stir in the cream and leave to boil down a little to achieve the desired consistency (or mix with starch or butter as desired).
Season with salt and pepper and serve.