Preheat the oven to 400°F. Combine the bones, carrots onions, celery, 3 of the garlic cloves, and the thyme in a roasting pan. Season well with salt and pepper and drizzle with olive oil. Roast in the oven for 30 to 40 minutes, until the bones are a deep golden brown. Transfer the pan to the stovetop and add the beef broth, wine and bay leaf. Bring to a boil, then simmer over medium heat for 25 to 30 minutes. Strain the gravy, discarding the solids, and skim off any fat.
Heat the butter and
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