This deeply savory sauce starts with veal bones roasted until deeply browned, then simmered for hours with caramelized carrots, celery, onion, and garlic into a rich, amber stock. That patient reduction is what gives the finished demi-glace its glossy, spoon-coating body and concentrated, meaty depth. Tomato paste adds a subtle sweetness and color, while a splash of dry red wine and a slow simmer build the layered, complex flavor this sauce is known for. Straining through cheesecloth at each stage keeps the texture silky smooth, with no grit or stray bits to interrupt that clean, glossy finish. It's an excellent make-ahead project for a gluten free kitchen, since the finished sauce sets into a firm, freezer-friendly gel you can portion out and melt into pan sauces, braises, or stews whenever you need a serious flavor boost.
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Preheat the oven to 450°F (230°C). Arrange the veal bones in a single layer in a large roasting pan and roast for 30 minutes, turning once halfway through, until deeply browned on all sides.
Toss the carrots, celery, onion, and garlic with the neutral oil directly in the roasting pan around the bones. Spread the tomato paste over the bones and vegetables. Return the pan to the oven and roast for another 20–25 minutes, until the vegetables are caramelized and the tomato paste has darkened to a brick-red color.
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