Originally Posted by mgm9128
You don't. I'm guessing it's a translation error. "Concassé" translates literally to "crushed", but it really means roughly chopped. Just have your butcher cut the bones into small pieces for you.
That makes sense as it lines up with how i've seen it described in other places but in this case it says:
"Bone 1.25kg shoulder of veal and the same amount of knuckle of veal. Tie them together with string and brush with melted dripping. Crush 500g veal bones as finely as possible. Brown all these ingredients in a large flameproof casserole or saucepan. Peel and slice 150g carrots and 100g onions, then add the to the pan. Cover and leave t sweat for 15 minutes. Add 250mL water and reduce to a jelly like consistency..."
It really sounds like they expect the veal bones to be broken up quite a lot. My butcher usually just cuts them into 1 or 2 inch lengths for me.