Step 1

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.

Step 2

Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.

Step 3

Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt.

Step 4

Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours*. Remove from the heat and skim off any fat that has risen to the surface**. Strain the liquid and discard the bones. Will yield approximately 1/2 gallon is simmered for 4 hours.

Step 5

Store in air tight containers in fridge for 2-3 days, freezer for 6 months, or can with a pressure canner. Water bath canning will not work for stock due to it's low acidity.