Preheat the oven to 450 degrees. Place the bones in a shallow roasting pan. Roast
the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste
. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze
the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer
the stock for 4 hours. Remove the stock
from the heat and strain
through a China cap.