- 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)
- 2 cups coarsely chopped yellow onions
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped celery
- 5 garlic cloves, smashed with the side of a heavy knife
- 1/4 cup tomato paste
- 2 cups dry red wine
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 6 quarts of water
- Preheat the oven to 375°F.
- Spread the bones in a large roasting pan. Roast, turning occasionally, until golden brown, about 1 hour.
- Remove the pan from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes and remove the pan. Pour off the fat from the pan.
- Place the pan over medium heat on the stove and pour the wine over the vegetables and bones. Using a wooden spoon, deglaze, scraping the bottom of the pan for browned bits. Put everything into a large stockpot. Add the remaining ingredients. Bring to a boil over high heat, skimming off the foam that forms on the top. Reduce the heat to medium-low and simmer, uncovered, for 8 hours, skimming occasionally.
- Ladle the stock through a fine mesh strainer into a large bowl, taking care not to stir the stock. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)