Step-by-step Broth

Step 1:

Preheat oven to 230°C (approximately 450°F). Rinse bones and pat dry. Spread bones on an oiled baking sheet or baking pan and roast about 30 minutes, turning occasionally (figure 1).

Step 2:

Cut leek lengthwise, rinse under running water, trim and cut into small pieces (figure 2).

Step 3:

Peel carrots, celery root, onion and garlic and cut into chunks (figure 3).

Step 4:

In a saucepan, sauté vegetables in 2 tablespoons oil until golden brown. Add bones to pan and stir in tomato paste (figure 4).

Step 5:

Deglaze pan with a dash of red wine and let boil down almost completely (figure 5). Pour remaining red wine and about 2 liters (approximately 8 cups) water into pan and simmer over medium heat about 1 hour.

Step 6:

Skim foam as necessary (figure 6).

Step 7:

Tie sage, lemon thyme and bay leaves into a bunch and add to pan with allspice berries and peppercorns (figure 7). Simmer 1 to 1 1/2 more hours.

Step 8:

Line a sieve with cloth (figure 8).

Step 9: