Preheat the oven to 450° F. Place the bones in a roasting pan and roast for 1 hour.
Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together.
Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
Put everything into a large stockpot. Add the bouquet garni and season with salt.
Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly.
Remove from the heat and strain through a China cap or tightly meshed strainer.