INSTRUCTIONS
1. Preheat oven to 350°F
2. Place the bones in a large roasting pan and roast, turning the bones once until the meat ad bones are well browned, about 1 to 1 ½ hours.
3. Drain the fat from the roasting pan, add the wine to deglaze, stirring with a wooden spoon to loosen any brown bits on the bottom of the pan.
4. Increase the oven temperature to 375°F. Add the celery, carrots, onion, and garlic to the pan; place back in the oven and roast for 15 minutes.
5. Remove the pan from the oven, pour in the water and bring to a boil over medium-high heat. Stir in the tomato paste, leek, bay leaves, parsley, thyme, peppercorns, and browned meat and bones and return to a boil. Reduce the heat to low, and simmer occasionally removing and foam that rises to the surface, until the stock is reduced to 2 quarts, about 4 hours.
6. Line a large colander or fine mesh strainer with two layers of cheesecloth, set in a large bowl, and strain the stock.
7. Cool the stock in an ice bath and pour into jars or plastic containers. Refrigerate for up to 1 week.
