Recipes

Preheat the oven to 375 degrees F. Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour. Remove 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. Remove from the oven and pour off the fat from the pan. Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil. Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface. Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight. Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months. Yield: 6 cups 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this) 2 tablespoons olive oil 2 cups coarsely chopped yellow onions 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 5 garlic cloves, peeled and smashed 1/4 cup tomato paste 6 quarts water 4 bay leaves 1 teaspoon dried thyme 1 teaspoon whole black peppercorns 1 teaspoon salt 2 cups dry red wine