They will lose about a third of their weight, and the stock will be especially flavorful. Roast the veal bones in the oven, turning occasionally, until they are appealingly brown and smell delicious, about 45 minutes. Strain the finer the strainer, the better the stock—I strain through a cloth. My main points about the veal stock photo by donna are these: almost no one has written about the special qualities of veal stock since Richard Olney in the 70s and this is unfortunate. Other aromatics that are great to use here are leeks, peppercorns crack them first , parsley and thyme. You can also add a couple tablespoons of tomato paste and some garlic. Lightly oil a roasting pan or sheet tray that is large enough to contain the bones without over crowding them. Put the roasted bones and any other fond in a 2-quart pot, cover with water, bring it to a full boil. Add the onion, carrots and bay leaf for the last hour of cooking.