6 pounds veal "knuckle" bones
1/2 pound veal or beef scraps, preferably lean
2 tablespoons canola oil
2 onions, 1 peeled and sliced, 1 cut in 1/2 with the skin-on
2 medium carrots, washed, peeled and chopped
2 stalks celery, washed and chopped
4 sprigs fresh thyme, 2 bay leaves and 12 black peppercorns tied in cheesecloth
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