Rub a little oil over the Bones, Hocks and Onion. Sprinkle them with a pinch of the salt and then place them, uncrowded, in a suitable roasting pan.

Roast everything at 400 degrees Fahrenheit for about an hour or so, turning the bones and hocks occasionally, until cooked through and nicely browned.

After cooling briefly, rinse the bones and hocks under running water to wash away any detritus and excess fat.

Transfer the hocks, bones, and onion to a stockpot, add the pepper, wine, mushrooms and the other pinch of salt, then add the water, making sure everything is submerged.

Put the pot over a medium-low flame and maintain a gentle simmer for about 5 to 6 hours, skimming any fat, scum, or detritus as necessary.

Strain the broth, discarding the solids, then continue simmering until the volume has reduce to approximately one and a half quarts (liters). Filter again through a cheese-cloth for extra clarity if desired, and then refrigerate until needed.