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1
Preheat the oven to 450 degrees F.
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2
Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil.
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3
Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
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4
Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more.
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5
Use tongs to transfer the bones so you do not pour any fat into the stockpot.
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6
Add the ice water to the stockpot and bring to a simmer.
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7
Allow the stock to cook for 4 hours at a slow simmer.
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8
Skim the surface of the stock occasionally to remove any fat or impurities.
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9
While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan.
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10
Bring the pan back up to temperature over high heat on the stovetop.
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11
Add the onions and carrots and cook until golden brown and caramelized.
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12
Add the celery and cook for another 10 minutes.
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13
Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes.
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14
Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
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15
Add the mirepoix mixture to the stock after the 4-hour simmering time.
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16
Bring the stock back up to a simmer and continue to cook it for another 2 hours.
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17
In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
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18
When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine.
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19
Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour.
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20
Season with salt and pepper and then strain the sauce though a chinois again.
