Preheat the oven to 450ËšF. Put the veal bones in a roasting pan, drizzle with the olive oil, and sprinkle with salt and pepper.Â Put them in the oven and roast until good and browned all over, about 30 minutes.Â Then remove the pan from the oven and paint the bones with the tomato paste.Â Put the pan back into the oven roast for another 20 minutes.
Transfer the bones to a large stockpot.Â Add all of the vegetables and the wine.Â Pour in only enough cold water to cover the bones (more will make the stock weak). Toss in the herbs and peppercorns and bring it slowly to a boil over medium heat. Reduce the heat and simmer gently, uncovered, for 3 to 4 hours. As the stock cooks, skim any foam and impurities that rise to the surface; add a little more water if necessary to keep the bones covered while simmering.
Strain the stock through a fine sieve into another pot to remove the bones and vegetable solids; discard. Use the stock immediately or if you plan on storing it, set the pot in a sink full of ice water and stir to cool down the stock. When cool, transfer to storage containers, cover and refrigerate for up to one week, or freeze.
Edited: October 15th, 2009