3 pounds beef bones (such as marrow bones or shin bones)
3 pounds oxtail
2 tablespoons olive oil
2 tablespoons tomato paste
2 pounds unpeeled onions, quartered
2 large leeks, white and pale-green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
4 celery stalks, cut into thirds
3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
8 garlic cloves, coarsely chopped
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
1 cup red wine