Roast the bones at 400 F for about an hour until the bones are well-browned and fragrant. Drain off any fat.
Place the roasted in a large stock pot, and then pour in the water and red wine. Then drop in the bay leafs. Bring it all to a boil over medium-high heat, and then immediately turn down the heat to low. Simmer the bones 12 - 14 hours, skimming off any foam that rises to the surface of the broth as it cooks.
Strain the stock, and serve immediately or pour into jars, seal tightly, and store in the fridge up to 1 week.