3 sprigs of thymeFOR THE DEMI-GLACE
30-year-aged balsamic vinegar*
Truffle salt* (see Resources)Preheat the oven to 500°F.
Arrange the bones in a single layer in a roasting pan*. Roast for
1 to 1½ hours, until the bones are a nice brown color, but be
careful not to let them burn;* you may need to flip them over
every so often.
Add the onions, carrots, celery, and tomato paste to the pan,
stir, and continue to roast for another 30 to 45 minutes, until all
the vegetables have browned.
Remove the roasting pan and, with a pair of tongs or a large
spoon, transfer the contents of the pan to a large stockpot.
Carefully set the roasting pan on 2 burners, turn on medium heat,
and add the wine, peppercorns, garlic, and thyme. Cook, scraping
the bottom of the pan with a wooden spoon until the wine has
reduced slightly. Pour the wine, peppercorns, garlic, and thyme
into the stockpot with the bones.
Add 6 to 8 quarts cold water to the stockpot (it should just
cover the bones when you add it). Turn on the heat to medium low
and bring the liquid to the gentlest of gentle simmers*, half-
covering the pot with a lid. When you get to the gentle simmer,
lower the heat to as low as it goes. Cook like this for as many