I use a mix of knuckle and marrow bones to make beef bone broth.
First, roast the bones in the oven for an hour at 400 degrees Fahrenheit. Then put the bones in your crock pot or turkey roaster and cover with filtered water. Add 1/2 cup red wine. Let the bones sit for about 45 min to an hour to allow the wine to draw out minerals from the bones.
Turn your crock pot on low for 12 hours.
After 12 hours, add an onion, 2 carrots, 2 ribs of celery and 1/2 pound of chopped beef. This should be a very cheap cut. It is just to add depth to the flavor. Add more water if needed to be sure that it is all covered. Let this all cook for another 12 hours on low.
Once it is finished, wait for the stock to cool a bit before handling. Lay cheesecloth over a fine mesh strainer and strain the broth through it. Compost the bones and vegetables.
I usually store my broth in my fridge in glass mason jars marked with the date, or in the freezer in ice cubes. It will last about a week in the fridge.