• Preheat oven to 450 degrees. Heat a dry roasting pan in the preheated oven for 15 minutes. Add the bones to the hot pan and roast until they are well browned, about 1 1/2 hours. Using tongs, turn and rotate the bones throughout the cooking time.

  • When the bones are well browned, add the tomato paste and chopped vegetables. Toss to combine and continue roasting for an additional 30 minutes.

  • Transfer the contents of the roasting pan to a large stockpot, and fill with water (about 8 quarts). Bring to a boil over high heat, and skim off any foam that forms on the surface. Lower the heat to maintain a gently simmer and cook for 5 to 6 hours, skimming fat from the surface every hour or so.

  • Strain the stock through a fine sieve. Cool, and refrigerate for up to 3 days or freeze for up to 1 month.