• 8 pounds veal shanks, bones, and any meat trimmings
• 1 to 2 tablespoons olive oil if needed

Preheat the oven to 450°F. Crack the veal bones and place in a large roasting pan (see Note). Add trimmings if using with the olive oil so they don’t stick. Roast until browned but not scorched. Transfer the bones and trimmings to a large stockpot