Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	782.12 Kcal (3275 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	485.95mg	20%
Potassium	4036.06mg	86%
Total Carbs	101.82g	34%
Sugars	53.14g	213%
Dietary Fiber	21.33g	85%
Protein	14.56g	29%
Vitamin C	83mg	138%
Vitamin A	1.3mg	43%
Iron	6.8mg	38%
Calcium	1032.6mg	103%

Amount Per 100 g
Calories	8.87 Kcal (37 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5.51mg	20%
Potassium	45.78mg	86%
Total Carbs	1.15g	34%
Sugars	0.6g	213%
Dietary Fiber	0.24g	85%
Protein	0.17g	29%
Vitamin C	0.9mg	138%
Iron	0.1mg	38%
Calcium	11.7mg	103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.8

Points
11

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
very low sodium,
cholesterol free

Bad Points

High in Sugar

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