e-rcps...

About 6 pounds meaty beef bones - ribs and shanks are good; a knuckle bone will add richness and body.

• 2 yellow onions, unpeeled and halved
• 2 garlic cloves, if desired, crushed
• 2 medium to large carrots, halved
• 1/4 cup flat-leaf parsley leaves
• 3 bay leaves
• 1 small dried hot red chile pepper, if desired
• salt and freshly ground black pepper to taste
• 1 cup dry red wine
• 10 cups water

1. Combine the ingredients in a heavy soup kettle or stockpot and set over medium heat. Bring slowly to a boil, then cover the pan, turn the heat down to a gentle simmer, and cook very slowly, patiently skimming off the scum that rises to the top, for at least 2 1/2 hours.
2. Strain the stock through a double layer of cheesecloth, discarding the solids. Taste the stock and adjust the seasoning, keeping in mind that the salt will be concentrated if the stock must be later reduced.
3. Place the stock in the refrigerator to let the fat rise to the top and solidify, after which it can be easily removed with a slotted spoon

Source:
Flavors of Puglia
Nancy Harmon Jenkins
Broadway Books