Brown veal stock is not a component in traditional Italian cuisine, but it is a necessity in the contemporary professional kitchen. Bones and vegetables are roasted, helping to create the deep, rich flavor and color associated with brown stocks.
Coat the veal bones lightly with oil, transfer to a heavy roasting pan (rostiera), and place the pan in the oven. Stir the bones occasionally during roasting (arrostire). When the bones begin to caramelize, 20 to 25 minutes, add