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).
Cut leek lengthwise, rinse under running water, trim and cut into small pieces (figure 2).
Peel carrots, celery root, onion and garlic and cut into chunks (figure 3).
In a saucepan, sauté vegetables in 2 tablespoons oil until golden brown. Add bones to pan and stir in tomato paste (figure 4).
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.
Skim foam as necessary (figure 6).
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.
Line a sieve with cloth (figure 8).
Strain broth through prepared sieve into another pan (figure 9).