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1
To make stock, heat oven to 450 degrees.
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2
Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours.
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3
Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
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4
Transfer bones and vegetables to a 2-gallon stockpot.
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5
Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits.
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6
Transfer deglazing liquid into stockpot with bones.
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7
Add thyme, bay leaf, parsley stems and 2 1/2 quarts water.
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8
Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours.
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9
Remove from heat, and strain into a deep saucepan; there should be 8 cups stock.
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10
Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use.
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11
(While stock is cold, scoop hardened fat from surface, and discard it.)
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12
Freeze half the stock to use later.
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13
To make sauce, heat olive oil in a medium saucepan over medium heat, and saute carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes.
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14
Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes.
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15
Strain into a clean saucepan.
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16
Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups.
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17
Season to taste with salt and pepper.
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18
Increase heat to high, and add butter piece by piece, whisking to emulsify.
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19
Sauce will become glossy and coat back of a wooden spoon.
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20
As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.
