Red Wine Mushroom Ragout

quantity	ingredient
1/4 cup	vegetable oil
5 pounds	meaty beef neck bones, cut into 2-inch pieces
1 pound	onions, sliced
7 cups	water
2 - 750ml bottles	dry red wine
1	plum tomato, chopped
1/8 teaspoon	ground cloves
1/2 stick	unsalted margarine
1 cup	shallots, chopped
1	large rosemary sprig, fresh
3 pounds	mushrooms, thickly sliced

Heat oil in large pot over high heat.
Add bones and onions and cook until brown, turning mixture over and scraping bottom of pot frequently, about 25 minutes.
Add 1 cup water and boil until reduced to glaze, scraping bottom frequently, about 8 minutes.
Add remaining 6 cups water, wine, tomato and cloves.
Bring to boil. Reduce heat and simmer 4 hours.
Strain stock into bowl, pressing on solids.
Chill at least 1 hour.
Remove fat from surface of stock.
Boil stock in medium saucepan until reduced to 2 cups, about 30 minutes.
Melt margarine in heavy 14-inch skillet or Dutch oven over high heat.
Add chopped shallots and rosemary and sauté 2 minutes.
Add sliced mushrooms and cook until juices are released, stirring frequently, about 10 minutes.
Add stock and boil until sauce coats spoon lightly, about 15 minutes.
Season to taste with salt and pepper.
Add degreased pan juices from roast if desired.

Notes:
Makes 12 servings
Can be made 3 days ahead. Refrigerate. Rewarm ragout over low heat.