Put the bones in a shallow roast pan and
roast for 1 hour. remove from oven and spread the tomato paste evenly
on it. Add in celery, onion and carrots on top on it. return to the
oven and roast for another 30 minutes. remove from oven and drain away
any fat.
Place the roasting pan on stove and heat with medium heat. Pour the
wine over the bones and vegetables.
remove the bones and vegetable from roasting pan and put in a stockpot.
scrap all bottom of the roasting pan for the brown particle and place
inside the stockpot. Add in bay leaves, thyme, rosemary and water.
bring it to a boil on high heat. Reduce the heat to medium and simmer
for 4 hours. Let it cool.
Remove any fat on the surface. Keep in 1 or 2 containers in
refrigerator.