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1
Preheat the oven to 400 degrees.
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2
Place the bones on a roasting pan and roast for 1 hour.
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3
Remove from the oven and brush with the tomato paste.
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4
Lay the vegetables over the bones.
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5
Return to the oven and roast for 30 min.
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6
Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
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7
Put this mix in a large stock pot.
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8
Add in the peppercorns, garlic, and herbs.
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9
Season with salt.
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10
Add in the water and bring the liquid up to a boil and reduce to a simmer.
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11
Cook for 4 hrs.
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12
Remove from the heat and skim off any fat which has risen to the surface.
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13
Strain the liquid and throw away the bones.
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14
This recipe yields 1/2 gallon of stock
