Preheat oven to 450° F (230° C).
Place bones in a roasting pan and take to oven for 35 to 40 minutes, turning pieces occasionally until brown on all sides.
Place vegetables in roasting pan to brown, 20 minutes after meat.
Transfer, bones and vegetables, to a large pan and cover with water. Deglaze roasting pan with water and add to bones together with rest of ingredients.
Boil for 2 to 3 hours, depending how concentrated the stock is desired. Skim surface frequently.
Drain stock and cool. Discard fat on surface.
Yields approximately 10 cups