With a bit of the olive oil, gently colour the veal, beef and foot in a thick-bottomed roasting tray When coloured, put into a hot oven for a further 30-40 minutes until golden brown, not burnt! Then drain the fat out of the tray, warm up the bones again in the tray, scraping off the sediment, which holds a lot of flavour. In a separate deep pan, add the rest of the oil, the onion, garlic and herbs. Sweat until coloured and lightly browned, add the tomato purée. Then pour the bones with the wine juices and sediment into the same pan, top up with water and bring to the boil. Skim any frothy impurities off the top, then reduce heat to a simmer and watch it bubble for 3 to 4 hours, skimming at will. Once you are happy with your stock, sieve the bones and gunge out using a fine-meshed sieve or chinois. Next, at a medium to hot heat, reduce down the stock by two thirds, until it starts to go slightly syrupy. It will then be ready for use. If using at a later date, once cooled the stock will set and may have a layer of fat on top, which can be easily removed and discarded.