Demi-glace Sauce

Preparing the Stock Preheat the oven to 450°F (230°C).

2.Place the veal or beef bones on a baking sheet and roast in the oven for 30 minutes, or until browned.

3.In a large pot, combine the roasted bones, onion, carrots, celery, garlic, thyme, bay leaves, and water. Bring to a boil, then reduce heat to low and simmer uncovered for 4-6 hours, skimming off any impurities that rise to the surface.

4.Strain the stock through a fine mesh sieve into a clean pot, discarding the solids. Set aside.

Preparing the Sauce In a separate pot, melt the butter over medium heat. Add the minced shallots and cook until softened.

6.Stir in the flour and cook for 1-2 minutes, until lightly browned.

7.Slowly whisk in the red wine, scraping up any browned bits from the bottom of the pot.

8.Gradually whisk in the veal or beef stock, and bring to a simmer.

9.Simmer the sauce for 30-45 minutes, or until it has reduced by about half and thickened to a desired consistency. Season with salt and pepper to taste.

10.Strain the sauce through a fine mesh sieve into a serving container, pressing down on the solids to extract as much liquid as possible. Discard the solids.