Carrabbas Italian Grill

1 tablespoon olive oil
3 pounds (1.4 kg) beef bones
2 onions, peeled and cut into large dice
3 carrots, peeled cut into large dice
3 celery stalks, cut into large dice
2 tablespoons tomato paste
2 bay leaves
8 peppercorns
4 thyme sprigs
1 bunch parsley stems
2 cups red wine

Preheat the oven to 400°F (200°C).
Brush a cookie sheet or sheet pan with the olive oil and spread the bones on the sheet pan. Place in the oven and roast until browned, approximately 1 hour.
In a large bowl, mix the vegetables with the tomato paste to evenly coat. Set aside.
Remove the bones from the oven and transfer to a 6 quart (5.5 l) stockpot leaving the olive oil on the sheet pan.
Pour off the excess oil from the sheet pan. Place the coated vegetables on the same cookie sheet and roast for approximately 30-45, minutes or until lightly browned. Remove the vegetables from the oven and transfer to the stockpot.
With a medium-sized piece of cheesecloth, make a sachet with the bay leaves, peppercorns, thyme, and parsley stems. Tie this sachet and place it in the stockpot.
Pour ½ cup of the red wine on the baking sheet and scrape up any bits of vegetables or bones left on the pan. Pour this into the stockpot along with the remaining wine.
Place the stockpot on the stove and fill it with cold water to cover the bones. Bring to a boil and then turn down to simmer. Cook for 8-12 hours, skimming off any scum that floats to the top within the first 2 hours of cooking.
You can cook this overnight and strain it the next day through a wire mesh sieve. Discard the bones. Return the stock to the stove and reduce the volume by ½.