6 1/2 lb (3 kg) beef or veal bones

1/2 lb (225 g) beef shank

2 tbsp (30 ml) tomato paste

2 carrots, sliced

2 celery stalks, cut into chunks

1 onion, cut into chunks

1/2 cup (125 ml) red wine

12 cups (3 litres) water

With the rack in the middle position, preheat the oven to 425°F (220°C).

Place the bones and shank in a roasting pan. Roast for 30 minutes. Brush the bones and shank with the tomato paste. Add the vegetables and stir. Continue roasting for 15 minutes. Deglaze with the wine.

Transfer the bones, shank, vegetables and cooking juices to a large pot. Add the water. Bring to a boil, then simmer over medium heat for 3 hours. During the first hour of simmering, add more water to cover the bones, if needed. For the last 2 hours, let the broth reduce.

Strain into a saucepan. Discard the bones, shank and vegetables. Return to a boil, then reduce over medium heat for 1 hour or until the stock measures about 1 cup (250 ml).

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