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2. **Sauté the vegetables:** While the bones are roasting, heat a large stockpot or Dutch oven over medium heat. Add the onions, carrots, and celery and sauté for 5-7 minutes, or until they start to soften and brown slightly. Add the garlic and cook for another minute until fragrant. Sautéing the veggies before adding the liquid helps to develop their flavors.
