In a roasting tray,
Cook the carrots, celery and leeks until well caramelised. Add the bones and the onion to the mirepoix (diced vegetables) and add the tomato paste. Brown the paste as you mix it through the vegetables and bones. Once it starts caramelising on the bottom of the pot add the wine and deglaze. Reduce it to a sticky consistency and add the water.
Bring the pot to a simmer and skim off any impurities and fat that rise to the surface. Simmer for 5–6 hours, skimming frequently. Strain and reduce to 3 litres.
* The bones you use are important – use meaty bones with cartilage, like knuckles, etc.
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