Recipe - Beef Veal Or Lamb Stock

5 pound Beef; veal, or lamb bones
2 Onions; roughly chopped
1 Carrot; roughly chopped
3 Stalks celery; roughly
chopped
3 Cloves garlic; chopped
2 tablespoon Tomato paste; (puree)
1 cup Dry red wine
8 cup 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.

Converted by MC_Buster.

Per serving: 6042 Calories (kcal); 438g Total Fat; (67% calories from
fat); 420g Protein; 44g Carbohydrate; 1521mg Cholesterol; 1876mg
Sodium Food Exchanges: 0 Grain(Starch); 59 Lean Meat; 7 1/2
Vegetable; 0 Fruit;
50 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.