Preheat the oven to 450 degrees F/225 degrees C/gas mark 8.

In a roasting pan, place the bones, onions, carrot, celery, and garlic and roast for about 1 hour, or until the bones turn golden brown. Spread the tomato paste over the mixture and roast for 10 more minutes.

Transfer the mixture to a large stockpot. Add the wine to the roasting pan and, using a wooden spoon, scrape up all the brown bits from the bottom of the pan. Pour this liquid into the stockpot. Add the water and bay leaf. Bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 hours, until the stock is full of flavor. Strain through a fine sieve into a bowl and use immediately, or allow to cool to room temperature before refrigerating.

This stock keeps in the refrigerator for up to one week and can be frozen.

Per serving: 6042 Calories (kcal); 438g Total Fat; (67% calories from fat); 420g Protein; 44g Carbohydrate; 1521mg Cholesterol; 1876mg Sodium Food Exchanges: 0 Grain(Starch); 59 Lean Meat; 7 1/2 Vegetable; 0 Fruit;

50 Fat; 0 Other Carbohydrates