Basic Brown Sauce

Directions

1. 1
   Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil.
2. 2
   Roast in a preheated 350 degrees F oven for 45 minutes.
3. 3
   When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again.
4. 4
   Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes.
5. 5
   Melt butter in a large stockpot over medium heat.
6. 6
   Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized.
7. 7
   Pour in the red wine to deglaze, stir.
8. 8
   Transfer the browned bones to the stockpot.
9. 9
   Whisk in the water and broth.
10. 10
    Add the bouquet garni and bring the sauce to a boil.
11. 11
    Simmer gently for about 3 hours, skimming periodically.
12. 12
    Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids.
13. 13
    Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened.
14. 14
    Taste for strength and seasoning.
15. 15
    May whisk in a pat of softened butter to finish the sauce.
16. 16
    Serve with meats or poultry.