Time: 10 minutes to prep, 3 hours to cook, and several hours at least to chill the stock so that it is easy to remove the fat

Ingredients
2 ½ to 3 pounds beef shank, marrow bones, short ribs, ox tails or some combination thereof
2 medium yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 small celery ribs, chopped
5 garlic cloves, peeled and halved
2 tablespoons tomato paste
1 cup red wine
6 sprigs fresh thyme or 2 teaspoons dried thyme
Handful of fresh flat-leaf parsley sprigs and stems
1 Turkish bay leaf
2 teaspoons whole black peppercorns
2 quarts spring or filtered water

Directions
1. Adjust a rack to the middle position and heat the oven to 425 degrees. Arrange the bones in a roasting pan and roast until they are a rich mahogany color, about 40 minutes. Toss the onions, carrots, celery, garlic, and tomato paste in with the bones and continue to roast until the vegetables take color, turning occasionally, 20 to 30 minutes more. Transfer the bones and vegetables to a heavy-bottomed 5- to 6-quart stockpot. Place the roasting pan over a burner set on high, and deglaze the pan with red wine, stirring with a wooden spoon to scrape up browned bits. Transfer the red wine to the stockpot along with the thyme, parsley, bay, peppercorns, and water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently until the stock is rich in flavor, about 5 hours, adjusting the heat and adding water in one-cup increments as needed.

2. Strain the stock through a fine-mesh conical sieve into a large heatproof mixing bowl. You should have about 2 quarts. Give your dog a bone and discard the other bones and vegetables. Cool slightly, then transfer the stock to the refrigerator. When the fat has chilled, remove and discard it. The stock is ready to use. This stock will keep up to a week in the refrigerator, but we recommend freezing it if there are no immediate plans to deploy the stock in a recipe.

Makes about 1 ½ quarts