Brown Stock Recipe

• 2 lb Beef Bones And Trimmings
• 2 lb Veal Bones, Cut Up
• 3 lrg Carrots, Scrubbed, Unpeeled, and Cut Up
• 3 lrg Onions, Quartered
• 1 stalk Celery, Split
• 1 x Clove Garlic, Crushed
• 2 Tbsp. Extra virgin olive oil
• 2 c. Hearty Red Wine
• 1 bn Fresh Parsley Several Sprigs Of Fresh Thyme Freshly Grnd Black Pepper To Taste
• 8 c. Water Preheat the oven to 400 degrees F. Spread the bones, Carrots, onions, celery, and garlic in a roasting pan and Sprinkle them with the oil. Roast, turning the bones from Time to time, till very well browned, about 1 1/2 hrs. Scrape the bones and vegetables into a large stock kettle. Add in the remaining ingredients and simmer over low heat for
• 4 x To 5 hrs, or possibly longer, skimming the foam from the

Directions