Veal Demi-Glace Reduction

Gather all ingredients.

Preheat the oven to 450°F (230°C). Place veal bones in a roasting pan.

Roast bones until well-browned, approximately 1 hour and 15 minutes.

While the bones are roasting, prepare the vegetables: Drizzle oil onto a baking sheet. Chop onions, carrots, and celery, then spread tomato paste over them. Mix to coat the vegetables well.

Roast the vegetables until well-browned, about 45 minutes.

Combine the roasted bones, vegetables, and 10 qts water in a large stockpot. Bring to a boil on medium-high heat.

In the meanwhile, deglaze the roasting pan: Pour 2 cups water into the pan and set it over high heat. Scrape the browned bits off the bottom using a wooden spoon as the liquid heats up.

Add the deglazed liquid to the stockpot.

Simmer the mixture gently for about 18 hours, skimming off any foam and ensuring all meat and connective tissues detach from the bones.

Strain the finished broth through a fine-mesh colander into a bowl. Discard solids.

Return the broth to the stockpot and bring it to a boil. Reduce by about 2/3 of its volume, roughly 30 minutes to 1 hour.

Strain the reduced broth once more through a fine-mesh strainer into a large container set over an ice bath. Allow it to cool to room temperature, approximately 30 to 45 minutes.

Cover the container and chill in the refrigerator until solidified, at least 8 hours or overnight.

Remove any congealed fat from the surface and discard it.

Cut the set demi-glace into 16 blocks, wrap each block in plastic, and store them in a resealable plastic bag in the freezer.

Enjoy your luxuriously rich veal demi-glace!