Re: my 2bits..

>>"The vinegar is not that important as long as you start by adding tomato paste (acidic) during the roasting process."<<

point being you need a food acid... to pull out the minerals in the bone.

you make a good point with bovine bones and tomato...

may be good for Lamb as well.

I prefer the vinegar for fowl bone broths.

personal preferences is all.

if you ever have enough fish bones to make a bone broth from them, citrus would work.

depends what you are going to use it for.

Stews I would choose the tomato... oriental soups, such as Pho and such, perhaps a rice wine vinegar or something similar, etc. etc. etc.

play with it some and expand your world :-)