Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
2. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Pour this liquid into soup pot. Add remaining ingredients.
3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard bones, vegetables, and seasonings.
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 18326.4mg||632 %|
|Potassium 1190.2mg||31 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 25.6g|
|Protein 14.6g||21 %|
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Calories per serving: 181
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