Beef, Veal, Or Lamb Stock

5 lb Beef; veal, or lamb bones
2 Onions; roughly chopped
1 Carrot; roughly chopped
3 Stalks celery; roughly chopped
3 Cloves garlic; chopped
2 tb Tomato paste; (puree)
1 c Dry red wine
8 c Water
1 Bay leaf

Preheat the oven to 450 degrees F/225 degrees C/gas mark 8.

In a roasting pan, place the bones, onions, carrot, celery, and garlic and roast for about 1 hour, or until the bones turn golden brown. Spread the tomato paste over the mixture and roast for 10 more minutes.

Transfer the mixture to a large stockpot. Add the wine to the roasting pan and, using a wooden spoon, scrape up all the brown bits from the bottom of the pan. Pour this liquid into the stockpot. Add the water and bay leaf. Bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 hours, until the stock is full of flavor. Strain through a fine sieve into a bowl and use immediately, or allow to cool to room temperature before refrigerating.

This stock keeps in the refrigerator for up to one week and can be frozen.

Makes about 4 cups/1 L/ 32 fl oz.

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