Name: Veal Demi-Glacé
Yield: Makes 16 (2-tablespoon) servings
Ingredients: 3 pounds assorted veal bones; 3/4 pound veal leg bone; 1/2 carrot, roughly chopped; 1 small onion, roughly chopped; 1 celery stalk, roughly chopped; 1 bouquet garni (see Chef's notes, below); Canola oil in kitchen-oil spritzer (See Chef's notes, below); 1/4 cup finely chopped shallots (about 1); 2 garlic cloves, finely chopped; 1/4 cup red Burgundy wine; 2 tablespoons dry sherry; 1 1/2 teaspoons ground black pepper; 1/4 teaspoon salt; 1 tablespoon cornstarch

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

Chef's Notes:

·To make a bouquet garni, wrap 2 tablespoons parsley leaves, 2 tablespoons whole black peppercorns, and 1 bay leaf in an 8-inch square of cheesecloth, tying the bundle closed with kitchen twine. ·The chefs at Canyon Ranch recommended putting high-quality cooking oils in a kitchen-oil spritzer rather than buying oils in aerosol cans.

Recipe notes

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