Nutrition Information (per serving)
3 lb assorted veal bones
¾ lb veal leg bone
½ carrot, roughly chopped
1 sm onion, roughly chopped
1 celery stock, roughly chopped
1 bouquet garni (parsley, black peppercorns and bay leaf)
2 qt water
¼ cup chopped shallots
2 garlic cloves, chopped
4 Tbsp burgundy wine
2 Tbsp sherry
1½ tsp freshly ground black pepper
¼ tsp sea salt
¾ cup water
1 Tbsp cornstarch
- Preheat oven to 350F.
- On a large baking sheet, place veal bones, carrots, onions and celery. Bake in oven for 20 minutes, or until vegetables are roasted.
- Place roasted vegetables and bones in a 3-quart stock pot with 2 quarts water and bouquet garni. Bring to a boil. Reduce heat and simmer for 3 to 4 hours, or until liquid measures about 2 cups. Remove bones and bouquet garni and discard. Strain vegetables and reserve liquid (glace de viande).
- Coat a large sauté pan with canola oil spray. Sauté shallots and garlic over medium heat until shallots are translucent. Add burgundy wine and sherry and simmer until liquid is almost evaporated. Add glace de viande and ¾ cup water. Bring to a boil and simmer until demi-glace measures about 2 cups. Combine cornstarch with an equal amount of water and mix to form a paste. Add to demi-glace and simmer about 1 minute, or until thickened. May be used as a base for soups and sauces.