I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've browsed around a bit and haven't really found any concrete info on what bones I should be using.
Before I make the trip to the butcher (he's about 30-40 minutes away) I'd like to know what to ask for. I've seen a couple references to avoid marrow bones a bit, and some references to neck bones, but I'd love to read/learn more about exactly what I want.
My goal is a rich nicely thickened (gelatin) stock that I can use for a delicious soup, or as a base for my sauces.