1 | Preheat oven to 450 degrees. Rub bones with olive oil and place in a roasting pan. Cook about 1 hour, stirring occasionally to brown them evenly. Stir in tomato paste and roast another 15 minutes. Add leeks, onion, carrots, celery and garlic and roast additional 45 minutes, stirring occasionally. |
2 | Transfer bones and vegetables to large stock pot. Deglaze roasting pan by adding red wine; bring to boil over high heat and scrape up any brown bits from the bottom of the pan. Transfer deglazed juices into stockpot. |
3 | Add remaining ingredients and water into stockpot and bring to boil. Reduce heat and simmer, uncovered, 3-4 hours. Skim off foam occasionally. |
4 | Remove the bones and strain stock through a fine sieve or strainer lined with cheesecloth; discard solids. Cool to room temperature, cover and refrigerate. Remove any solid fat that forms on the surface before using. |
5 | Refrigerate stock in an airtight container or freeze up to 3 months. |