Brown veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 tablespoon of concentrated tomato
1 bouquet garni
2 liters of water

Preparation :
Color the previously crushed bones in the oven.
Sweat the vegetables cut into mirepoix and the chopped onion.
Moisten the vegetables and bones in a saucepan with cold water.
Add the bouquet garni, garlic and tomato paste.
Bring to a boil and cook for 1 1/2 to 2 hours, at a slow, steady boil.
Skim frequently during cooking.
Degrease.
Freeze as ice cubes and thaw as needed.