Beef Stock

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14 - 16 pieces of beef shin bone (between 5 & 6 lbs.)
1 tomato (approx. 1/2 cup)
3 tbsp. olive oil
Salt & pepper to taste
2 small carrots - approx. 1 cup (peeled and cut in three)
2 medium onions - approx. 2 cups (peeled and cut in quarters)
2 stalks celery, with leaves if possible, chopped in three
Bouquet garni - leek, thyme, parsley (Note: you can find pre-tied in most major supermarkets)
6 cloves garlic (rough chopped)
1 Head of leek top, cut off and halved. Thoroughly washed.
6 - 8 whole black peppercorns
2 tbsp. olive oil
1 cup red wine
5 -6 quarts water

Beef Stock Preparation:
Oil bones and place in large roasting pan. Cut tomato in half add to pan with 2 cloves garlic and all other ingredients except wine to roasting pan. Roast 400 degrees for 45 minutes to 1 hour until bones are brown.

Add oil to 12 - 16 quart stock pot. Remove roasting pan from oven - deglaze roasting pan with red wine and scrape pan bottom for any roasting residue. Add wine and roasted bones with tomato garlic to pot with vegetables. Cover with 5 - 6 quarts of water and add Bouquet of Garni. Bring to boil and skim. Reduce heat to medium for slow rolling boil and skim occasionally. Reduce by 1/2 and check for flavor. Strain, discard solids and refrigerate. Skim fat off after stock has refrigerated overnight.

Yields 12 servings - approximately 1 net carb per serving

(Note: ingredients used as flavoring agents only)