Kent wrote:

> I agree with all, Sheldon. However. I routinely roast the bones, along with
> an onion. Beef remains are hard to find these days. However veal remains are
> generally available free. This, added to the stock adds to its richness.
> Also for 2 quarts of stock I add about 1 TB of tomato paste. Sounds strange,
> but it adds to the richness as well. You don't taste this when you're
> finished. Just don't add too much.

Instead of adding the tomato paste to the stock, I coat the
bones with it before roasting them. I prefer it with some
caramelization.

--
Reg