Brown Stock (Pork)
About
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
Ingredients
Pork sternum bones (removed from the spare ribs), 2 lbs./1 Kg.
Carrots, 2 each, cut coarsely (do not peel).
Celery, 4 stalks, cut coarsely.
Onions, 1 each, cut coarsely (do not peel).
Tomato sauce (canned), 6 oz/180 ml.
Red wine, 2 cups/450 ml.
Water, 2 quarts/2 L.
Equipment required:
Flat bottomed oven proof skillet, approximately 12″/30 cm. and 3″/90 mm deep, or roasting pan.
Wooden spoon.
Kitchen strainer.
Instructions
Procedure:
Preheat oven to 350 F/176 C.
Stage bones into pan. 
Roast until well browned and cooked through--approximately 1 hour. Remove the bones and set aside. 
Add the carrots and celery to the pan, return to the oven or continue on a stove burner on medium high heat--remember that the handle is HOT. 
Fry/roast until brown. 
Add the onions, stir to coat, continue frying/roasting. 
The vegetables should be fully cooked and brown on all surfaces. Patience is key. 
Add the tomato sauce, continue the cooking process. 
Eventually, a crust will form on the bottom of the pan. 
Add the red wine. 
Reduce the wine completely--wine provides flavor and even color, but not volume. 
Add the bones and cover with 2 quarts/2 liters water. 
Bring to a boil and simmer at least four hours. Strain the stock and cool to 70 F/21 C before refrigerating at 40 F/4 C. Skim the fat, season and utilize as needed. 
If desired, clarify according to the procedure explained HERE.