Pre heat the oven to 375 degrees.
1. Wrap parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth (bouquet garni). Tie with kitchen twine, and set aside.
2. Arrange meat trimming, bones, onion, shallots, carrots, parsnips, celery and tomato paste in a large heavy roasting pan, so everything sits as an even layer. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, approximately 2–2 1/2 hours (don’t rush this step as this is an important step of the recipe, caramelizing bones and vegetables help make a deep roasted flavor).
3. Transfer the roasted meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits (deglazing) and boil until the wine has reduced by half, about 5 minutes.
4. Pour all of the deglazed liquid into the stockpot. Add 6-7 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni.
5. Do not boil as this will cause you to have a cloudy stock. Liquid should just bubble/simmer up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 4 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
6. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 3 months.