Rich Roasted Beef Stock

• 6 to 7 pounds beef bones, meaty shanks, knuckles, femurs and a foot
• 1 pound yellow onions, root trimmed and quartered (leave the skins on they add a nice gold color to your stock)
• 1/2 pound celery, trimmed and chunked
• 1/2 pound carrots, peeled and chunked
• 1 or 2 leek tops, trimmed and rinsed well (optional)
• 1/4 cup tomato paste
• 8 quarts water
• 2 bay leaves
• 1 head of garlic, halved
• 6 thyme sprigs
• 6 parsley sprigs
• 2 teaspoons whole black peppercorns
• 1/2 teaspoon fennel seeds
• 4 or 5 Szechuan peppercorns (optional but recommended)

1. Heat the oven to 400?F. Place the bones into a large roasting pot. Roast them for 40 minutes. Remove the pan from the oven and turn the bones. Add the onions, carrots, celery, optional leeks and tomato paste. Toss and stir everything. Roast until the vegetables begin to brown. About another 30 to 40 minutes.
2. Once every thing has browned add the water to the pan along with all the aromatics. Turn the heat down to 350?F and roast the stock for 4 to 5 hours. Make sure you gently stir the bones into the stock once every hour to keep the top edges from really burning instead of browning. Add water if necessary. You will have a strong gallon worth of stock so add water to keep it at the one gallon level, after all you want to get all the flavor out of the bones that you can so you need to cook them the proper amount of time.
3. If having a clear stock is important to you, it is to me, then use a ladle and, without stirring up the sediment, ladle the stock through a fine mesh strainer into a gallon container.rnNote: if you plan to store the stock cool it in its container in an ice water bath and then rnrefrigerate. It is also much easier to degrease when the fat is coagulated on top.

beef bones, yellow onions, celery, carrots, well, tomato paste, water, bay leaves, garlic, thyme, parsley sprigs, whole black peppercorns, fennel seeds, szechuan

Taken from food52.com/recipes/21207-rich-roasted-beef-stock (may not work)