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Export 11 ingredients for grocery delivery
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.
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