Step 1

Heat the oven to 400 F, and line a baking sheet with parchment paper.

Step 2

Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes, or until slightly brown. Turn half-way through to promote even cooking.

Step 3

Using a pair of kitchen tongs, transfer the bones to a heavy stock pot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.

Step 4

Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth.

Step 5

Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.