Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Spread veal bones evenly onto sheet trays. Roast in a preheated 400°F oven until caramelized, about 20 minutes. Remove from the oven and cool slightly.
Using gloved hands, carefully rub tomato paste over the cooled bones. Continue roasting until the tomato paste caramelizes, about 15 minutes.
Remove from the oven and carefully transfer to a heavy bottom pot or rondeau.
Add remaining ingredients, except red wine. Bring to a boil, then reduce to a simmer.
Monitor the heat and continue to simmer for 16 hours. Using a ladle, skim any scum that rise to the surface. DO NOT BOIL.
Remove from the heat and cool slightly.
Carefully strain cooled sauce into a heavy bottom pot or rondeau. Reduce until the sauce has thickened and coats the back of a spoon.
In a separate heavy bottom pot, reduce the red wine until it reaches the consistency of a glaze.
Add the red wine glaze to the thickened sauce. Whisk until thoroughly combined and smooth. Taste and adjust seasoning as needed.
Remove from the heat and cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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