Brown Stock

• 2 pounds beef soup bones and trimmings
• 2 pounds veal bones cut up
• 3 each carrots scrubbed, peeled and cut up
• 3 each onions large, quartered
• 1 each celery stalks split
• 1 each garlic cloves crushed
• 2 tablespoons olive oil
• 2 cups wine hearty
• 1 bunch parsley leaves fresh
• 1 x thyme fresh sprigs, several
• 1 x black pepper freshly ground
• 8 cups water

1. Preheat the oven to 400F (200C).
2. Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.
3. Roast, turning the bones from time to time, until very well browned, about 1 1/2 -hours.
4. Scrape the bones and vegetables into a large stock kettle.
5. Add the remaining ingredients and simmer over low heat for 4 to 5 hours, or longer, skimming the foam from the surface.
6. Then strain the stock through a cheesecloth lined strainer and allow it to cool.
7. It is not difficult to make stock at home, and the results are well worth the trouble.
8. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
9. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.

beef soup, veal, carrots, onions, celery, garlic, olive oil, hearty, parsley, thyme, black pepper, water

Taken from recipeland.com/recipe/v/brown-stock-35660 (may not work)