Preheat the oven to 475 degrees F.
Place the veal bones in a large roasting pan, being sure that they all rest in a single layer. If you cannot fit all the bones in a single layer, roast them in batches. Place the roasting pan in the oven and roast the bones for about 1 hour, turning the bones periodically to ensure even browning. Remove the pan from the oven and pour off and reserve the fat. Place the bones in a large 3 gallon stockpot. Place the roasting pan on the stove over a medium heat and add 2 tablespoons of the reserved fat to the pan. Add the onions, carrots, celery and garlic to the pan and cook, stirring frequently, until the vegetables are lightly caramelized, about 10 minutes. Add the tomato paste to the roasting pan, stir to incorporate, and continue to cook another 10 minutes, or until the vegetables are a deep amber color. Add the red wine to the pan to deglaze, scraping the bottom of the roasting pan with a wooden spoon to loosen the browned bits. Pour the contents of the roasting pan into the stockpot and cover with the water and sachet.
Bring the stockpot to a boil then reduce to a simmer. Allow stock to simmer for 8 to 10 hours, skimming the scum and fat that will rise to the top frequently. If at any point the water level falls below the bones, add water so that the bones remain submerged. It is not unusual to have to add up to 3 quarts of additional water during the 8 hours of simmering, adding the water a quart at a time to the stockpot. When the stock has simmered for the full 8 hours, remove from the heat and strain through a fine mesh sieve lined with cheesecloth. Refrigerate or freeze whatever is not used. Alternately, the stock can be returned to the stove and reduced by 1/2 or more for easier storage.
Demi-glace sauce: (using brown stock)
1 gallon Brown Stock
1 tablespoon butter, plus 2 tablespoons cold butter
1 shallot, finely chopped
3 cups sliced wild mushrooms
1 cup red wine
2 tablespoons chopped thyme leaves
Place the stock in a large pot and bring to a boil. Reduce the heat to a simmer and simmer until reduced to 1 quart.
In a saucepan over medium heat, add 1 tablespoon of the butter and melt. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they have given off their liquid, about 5 minutes. Add the red wine and reduce until almost dry, about 5 minutes. Add the stock and simmer to heat through. Add the thyme and season with salt and pepper. Finish with the remaining 2 tablespoons butter.
Yield: about 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4407.05 Kcal (18451 kJ)
Calories from fat	1146.86 Kcal
		% Daily Value*
Total Fat	127.43g	196%
Cholesterol	1872.96mg	624%
Sodium	3512.37mg	146%
Potassium	2494.52mg	53%
Total Carbs	82.92g	28%
Sugars	34.39g	138%
Dietary Fiber	16.62g	66%
Protein	646.54g	1293%
Vitamin C	66mg	110%
Vitamin A	1.3mg	43%
Iron	98.7mg	548%
Calcium	1584.1mg	158%

Amount Per 100 g
Calories	37.8 Kcal (158 kJ)
Calories from fat	9.84 Kcal
		% Daily Value*
Total Fat	1.09g	196%
Cholesterol	16.06mg	624%
Sodium	30.12mg	146%
Potassium	21.39mg	53%
Total Carbs	0.71g	28%
Sugars	0.29g	138%
Dietary Fiber	0.14g	66%
Protein	5.55g	1293%
Vitamin C	0.6mg	110%
Iron	0.8mg	548%
Calcium	13.6mg	158%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

98

Points
100

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
low cholesterol,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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