VEAL STOCK REDUCTION Recipe

Place the bones in a roasting pan and roast in the oven at 450 :F for 2 hours or until golden brown. When bones are browned, caramelize the carrots, celery, onion, leeks, and garlic in a large stockpot, in the grape-seed oil. Add the tomato concassee and cook for 5 minutes. Deglaze with the red wine and reduce until most of the wine has been cooked out. Add the browned bones and cover with cold water. Bring to a boil, then reduce heat and let simmer over medium heat for 8 hours. Strain through a fine-mesh sieve and simmer over medium heat for 45 minutes or until it coats the back of a spoon.