Step 1

Makes 4 Quarts

Step 2

Preheat Oven to 400°

Step 3

Place the bones (in a single layer), and the onions in a large roasting pan.  If you add the veal trimmings, scatter them around the bones.  Using a spatula cover the bones with the tomato paste.  Roast in oven 1 or 2 hours or until bones are golden brown on all sides.  Remove roasting pan from oven and place browned bones in a large stock pot (16 to 24 quarts).

Step 4

Add all remaining ingredients and add enough cold water to cover at least by 2 inches.  Bring to a boil, then reduce the heat so that mixture just bubbles at a gentle simmer and let cook for at least 5 hours, better overnight.  Turn off the heat and let the stock cool down for one hour so that it's easier to handle.

Step 5

When the stock has cooled a bit, use a slotted spoon or tongs to remove the bones and cooked vegetables and discard. Strain the stock through a very fine sieve to remove any small particles.  Don't worry about removing the fat floating on top of the stock. It's easy to remove when it is real cold.

Step 6

Refrigerate overnight and the next day remove ALL visible and congealed fat.

Step 7

Portion the stock into containers ‑‑ from ice cube trays to pint size.

Step 8

Label and date containers, then freeze for many many months.