Substances:
- 6 lbs. pork bones (shin, oxtail, and neck)
- 2 tbsp. vegetable oil
- Salt and freshly floor dark pepper
- 2 tbsp. tomato paste
- 2 carrots, cleaned and coarsely chopped
- 4 stalks celery, coarsely chopped
- 2 medium yellow onions, halved
- 2 cloves
- 8 cloves garlic, peeled and evenly beaten
- 1 cup crimson wine
- 2 leeks, trimmed and coarsely chopped
- 1 Bouquet Garni
