Basic Brown Sauce

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1 veal shank

2 veal knuckle bones

Salt and pepper, to taste

2 tablespoons olive oil

5 tablespoons tomato paste, divided

2 tablespoons unsalted butter

1 onion, cut in half

1 garlic bulb, cut in half

2 celery ribs, cut in chunks

2 carrots, cut in chunks

1 bunch fresh thyme

1 bottle dry red wine

1 quart water

1 quart beef broth, low sodium

Bouquet Garni, (thyme, parsley, bay leaves, peppercorns)