Instructions: Place the veal bones in a roasting pan. Bake at 450 degrees for 1 1/2 hours.

Add the onion, garlic, turnips, carrots and celery. Bake for 30 minutes longer or until the bones are browned.

Remove from the oven and transfer the bones and vegetables to a large stockpot. Add the thyme, bay leaves, parsley, peppercorns, tomatoes and tomato paste.

Place the roasting pan over high heat; add the wine. Cook for 2 minutes, stirring to deglaze the pan. Pour into the stockpot. Add enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer for 6 hours, stirring occasionally.

Reduce heat to low. Simmer for 4 hours longer, adding additional water or stock as needed. Simmer for 1 hour after adding water.

Remove from heat. Let stand until cool. Skim off the fat and strain the stock into another pan.

Store for 1 week in the refrigerator or up to 2 months in the freezer.

To prepare a demi-glace, add 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons cold water to the stock. Simmer until the stock is reduced by half and is thick enough to coat a spoon.

Yields 2 quarts stock or 1 quart demi-glace.

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