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1
Preheat the oven to 425F Place a large roasting pan in the oven to preheat.
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2
When hot, coat the pan with the oil and heat in the oven for 2 minutes.
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3
Remove the pan from the oven and arrange the veal bones in a single layer.
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4
Return to the oven and roast for 1 hour, turning the bones once or twice, until they are evenly brown on all sides.
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5
Add the celery, onions, carrot, garlic, and tomato paste, stirring to mix well.
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6
Return to the oven and roast for an additional 15 minutes.
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7
Carefully remove from the oven and pour in the wine to deglaze the pan, stirring with a wooden spoon to release any caramelized bits that have stuck to the bottom.
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8
Transfer everything to a large stockpot and fill with enough water to cover the ingredients by 1 inch (about 1 gallon).
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9
Place the stockpot over high heat and bring to a boil.
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10
Reduce the heat to low and gently simmer, uncovered, for 30 minutes, diligently skimming any impurities that rise to the surface.
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11
Add the parsley, thyme, bay leaves, peppercorns, and coriander.
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12
Continue to simmer gently for 3 to 4 hours, skimming occasionally and adding water as needed to keep the bones and vegetables covered.
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13
Remove from the heat and strain through a fine-mesh sieve into a large container, discarding the solids.
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14
Place the saucepan in a sink full of ice water and stir to cool the stock down quickly or let it sit and slowly come to room temperature.
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15
Remove any fat that has solidified on the surface.
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16
When cool, cover and refrigerate for up to 1 week or freeze for up to 1 month.
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17
To Make Demi-Glace:
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18
Place 1 quart of veal stock in a 2-quart saucepan over medium heat and gently simmer until the liquid is reduced by half (about 2 cups); this takes about 30 minutes.
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19
Demi-Glace should have deep brown color and be thick enough to coat the back of a spoon.
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20
When it is cold, it looks like chocolate Jell-O.
