Directions:
- Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.45 Kcal (2669 kJ) | ||
| Calories from fat | 2.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 0% | |
|---|---|---|---|
| Sodium | 315.47mg | 13% | |
| Potassium | 1499.13mg | 32% | |
| Total Carbs | 70.27g | 23% | |
| Sugars | 24.79g | 99% | |
| Dietary Fiber | 14.26g | 57% | |
| Protein | 7.67g | 15% | |
| Vitamin C | 44.8mg | 75% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.7mg | 15% | |
| Calcium | 786.5mg | 79% | |
| Amount Per 100 g | |||
| Calories | 9.46 Kcal (40 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.68mg | 13% | |
| Potassium | 22.24mg | 32% | |
| Total Carbs | 1.04g | 23% | |
| Sugars | 0.37g | 99% | |
| Dietary Fiber | 0.21g | 57% | |
| Protein | 0.11g | 15% | |
| Vitamin C | 0.7mg | 75% | |
| Calcium | 11.7mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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