Brown veal stock

Place the veal bones on a roasting pan with a little space between them and roast in a preheated oven about 45 minutes or until golden brown, flipping halfway.

Heat a pan on high with about a teaspoon of vegetable oil, swirl, and set the halved onion cut side down in the fat.

Turn off the heat and put the whole pan in the oven about an hour until the onion is blackened.

Cut the mirepoix into one-inch pieces.

Make a loose bouquet garni: sliced leek green in one-inch pieces, washed parsley, bay leaves, whole peppercorns and washed thyme, mixed together.

Halfway through, take out the bones, turn them and return them to roast.

Once the bones are brown, add the mirepoix and garlic and roast about 20 minutes more.

Take out the onion and flip it. Deglaze its pan with cold water, scraping the bottom, and pour the dark liquid into the stock.

When the onions start to brown, after about 20 to 30 minutes, spread the tomato paste thinly over the bones and vegetables.

Roast about 10 minutes until the tomato paste browns; the oven stays at 450 the entire time.

Transfer the bones and vegetables to the stock pot and cover with cold water by about two to three inches; bring to a boil on high on the biggest burner.

Pour off the excess fat from the roasting pan, then deglaze it with red wine (or cold water), scraping up the bits with a wooden spoon, and add the liquid to the pot. Rinse the pan into the pot too.

Cover with a lid and bring to a boil, then simmer slowly about 12 hours, topping up with fresh water to keep the bones covered, skimming the scum and lifting fat with a small ladle.

Strain through a conical strainer with a big ladle, pressing the solids to extract the liquid without pushing them through.

Finish removing the fat with the hot method and paper towel.