Roasting the Bones: Preheat your oven to 400°F (about 200°C). Arrange the veal bones on a baking sheet and roast for 30 minutes until golden brown. This enhances the flavor of the broth.

Preparing the Broth: Transfer the roasted bones to a large stockpot. Add water and apple cider vinegar, the latter of which helps to extract nutrients from the bones.

Starting the Simmer: Bring the mixture to a boil, then reduce the heat to a low simmer. Skim off any foam or impurities that surface in the first few hours.

Long Cooking Time: Allow the broth to simmer gently for 24-48 hours. The extended simmering time ensures a thorough extraction of collagen, minerals, and flavors from the veal bones.

Seasoning: Add salt to the broth in the last hour of cooking, adjusting the seasoning to your taste.

Finishing the Broth: Once done, remove from heat. Strain the broth through a fine-mesh sieve, discarding the bones and any solids.

Cooling and Storing: Allow the broth to cool to room temperature before refrigerating or freezing. If a layer of fat solidifies on the top, it can be removed if desired or left to enrich the broth upon reheating.