* Note: If you want to make lamb stock, substitute lamb bones for the veal and beef bones and continue with the recipe.

Preheat the oven to 450 degrees.

Arrange the bones in a roasting pan large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 1/2 hours, turning to brown all sides. After one hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10- to 12-quarts.

Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour into the stockpot with enough additional water to cover the ingredients by 3 inches. Bring the water to a boil, reduce the heat, and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.

Strain the liquid into a clean pot, pressing down to extract all the juices. Reduce, over medium heat, until 2 quarts remain. (To make demi-glace, reduce the liquid until 1 quart remains.)

Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using or freezing. The stock can be frozen in small quantities and used as needed.

This recipe yields 2 quarts.

Comments: Great with Braised Veal With Red Wine Sauce (see recipe).