3 ½ lb veal bone 1 lb beef bone 5 oz carrot 5 oz celery 5 oz onion 1 ¾ oz extra virgin olive oil ¾ oz tomato paste 1 ¾ oz aromatic herbs (rosemary sage thyme bay leaves parsley) ¾ oz coarse salt 3 ½ oz white wine 25 cups water
Place the bones in a baking dish lined with parchment paper. Drizzle with oil and roast in a 400°F oven.
In a large pot, heat the remaining oil with the roughly sliced vegetables.
Brown the vegetables, then add the herbs and stir.
Once the bones are dark brown, remove them from the oven and add them to the pot with the vegetables. Add a cup of wine and, as soon as this has evaporated, add the tomato paste.
Stir everything together, then add cold water and a pinch of salt to the pot. Simmer for at least 4 hours.
When done cooking, remove the bones from the pot and strain the stock using a conical strainer or chinois. Cool the stock until it becomes a dense jelly. Use a spoon to remove any fat that rises to the top.