Veal Demi-Glace

1. 1

   Preheat the oven to 500 degrees.

2. 2

   Place a large roasting pan in the oven for 10 minutes to preheat.

3. 3

   Add the com oil and veal knuckles and roast for 25 minutes.

4. 4

   Stir the bones and roast for another 5 minutes.

5. 5

   Add the remaining ingredients, except the water, and stir.

6. 6

   Roast for 15 minutes more.

7. 7

   Remove the pan from the oven and pour off any excess fat.

8. 8

   Transfer the contents to a large pot and add the gallon of water.

9. 9

   Place over high heat and bring to a boil, skimming off the impurities as they rise.

10. 10

    Adjust the heat so the liquid is at a steady simmer.

11. 11

    Cook for 3 hours.

12. 12

    Strain through a fine-mesh sieve.

13. 13

    Degrease the stock by ladling off the grease as it rises to the top.

14. 14

    If you have more than 1 quart of stock, place it in a clean pot and boil until reduced to 1 quart.

15. 15

    Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

* Per serving · 4 servings · Values may vary.

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