Bundle the sticks and stems together. Wrap with a bay leaf or two and tie the whole thing with butcher's twine. Make sure to leave a long string to tie to your pot handle to make it easy to retrieve later.
For The Optional Dry Bouquet Garni:
If you don't have fresh herbs you can use dried. Fold the bay leaf, thyme, dry parsley, optional rosemary and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave the string long enough so that you can tie it to the handle of your pot to make it easier to retrieve it.
Saute the mirepoix (diced carrots, onions, celery and thyme) in the butter, in a large stockpot, to coat then stir in 1 Tbsp tomato paste and continue cooking until the vegetables are caramelized.
Roast The Bones:
These bones could be any beef bones you have saved in the freezer from other meals. Always save your steak bones for just such a time. Place the veal shank and knucklebones in a roasting pan, coat the shank and bones with olive oil and season with salt and pepper.
Roast in a preheated 350 degrees F oven for 45 minutes.
When the pieces are brown, brush them with 3 tablespoons of tomato paste and season again.
Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes.
Transfer the browned bones to the stockpot containing the mirepoix.
Pour the red wine into the roasting pan to deglaze, stir. Rinse with a little liquid (either both or water) and pour into stockpot.
Make The Sauce:
Melt more butter in the stockpot containing the bones and mirepoix over medium heat.
Whisk in the filtered water and beef broth.
Add the bouquet garni and bring the sauce to a boil.
Simmer gently for about 3 hours, skimming periodically. The bone marrow contains a lot of fat.
Strain the sauce through cheesecloth or a sieve to remove the bones and vegetable solids.
Continue to cook for at least 1 hour more, reducing with the lid off, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened.
Taste for strength and seasoning.
May whisk in a pat of softened butter to finish the sauce.
Serve with meats or poultry.
Notes
Note: makes 2 cups of sauce
Nutrition
Nutrition Facts
Brown Sauce
Amount Per Serving
Calories 149Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 1548mg67%
Potassium 379mg11%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 3085IU62%
Vitamin C 12.1mg15%
Calcium 114mg11%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.