To start, preheat the oven to 450º Fahrenheit. Drizzle the oil into a roasting pan large enough to hold the veal bones in a single layer. Place the bones into the pan and roast for about 45 minutes to an hour.
After about 45 minutes check the bones. If they have started to brown and caramelize, flip them over and smear the bones with tomato paste. Roast again for another 15 minutes.
Meanwhile, prepare the vegetables. Wash and roughly chop the carrots, onions, garlic, celery and leeks into roughly 2" -inch pieces. Line a baking tray with aluminum foil, then place the vegetables onto the tray. Drizzle with the remaining oil and toss.
If your oven is big enough to place two trays side by side, then place the vegetables in the oven along with the bones; otherwise, set the vegetables aside while the bones finish roasting.
Once the bones are out of the oven, roast the vegetables for 40 to 50 minutes. Check and stir them after about 20 minutes to make sure they’re getting a nice, even color.
- 3 tbsp oil (for the bones)
- 12 lb veal bones
- 1/2 cup tomato paste
- 3 large carrots
- 2 large onions
- 1 head garlic
- 3 ribs celery
- 2 whole leeks
- 3 tbsp oil (for the vegetables)