Preheat oven to 450°F. Arrange bones in roasting pan. Roast until well browned. Transfer bones to stockpot. Set pan over high heat. Stir in wine, scraping up browned bits. Add to pot. Heat oil in heavy small skillet over medium-high heat. Add onion and brown well. Add to stockpot. Add vegetables and seasonings to pot. Pour in water and Cognac and bring to boil. Reduce heat and simmer 1-1/2 hours, skimming foam from surface. Strain into saucepan. Skim fat from surface. Boil until reduced to 1 cup. lamb 22