Instructions: Ask your butcher to cut bones small.

Place the bones in a roasting tray, add half the oil and toss through to coat in the oil. Place in a hot oven (210 C / 380 F) and cook until browned.

Wash and chop the vegetables. Heat the remaining oil in a large stockpot and saute the vegetables, herbs and garlic until lightly coloured, then add the tomato paste and continue to cook gently for another minute.

Add the roasted bones and enough water to cover. Bring to the boil and simmer on low heat for 5 to 6 hours, topping up with water if required.

Strain into a clean pot and carefully remove all the fat.

Freeze until required or make a rich meat glaze by reducing stock to a thick syrupy consistency.

* Note:
Even though it seems like a long process, all you really have to do is make sure the stock just continues to simmer gently.

Also, stocks can be made well in advance and pulled out of the freezer as required.

Its always good to have some stock or meat glaze handy as it forms the basis of all brown meat sauces for casseroles, stews, roasts and grills.

This makes a fair dinkum sauce and not an imitation.

Use as a base for sauces and soups.

Freezes well.

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