Step 1

Preheat the oven to 425°.

Step 2

Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.

Step 3

Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.

Step 4

Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.

Step 5

Deglaze with 1 cup of red wine and cook until it reduced by ¾.

Step 6

Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.

Step 7

Transfer the vegetables to the stockpot with the roasted bones.

Step 8

Add the pan back on the burner and deglaze with the remaining 1 cup of wine and cook for a few minutes to remove any of the leftover bits of fond on the bottom of the pan. Pour it also into the stockpot.

Step 9

Fill the stockpot up with cold water until it covers the bones by about 6 inches.

Step 10

Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.

Step 11

Store.