1. Wipe the veal clean with a damp cloth. Remove the meat from the bone and cut both the veal and lean beef into small pieces (roughly 2-inch / 5 cm chunks).
2. Place the bone and meat in a large stockpot (at least 6-quart / 5.7 L capacity). Cover with cold water and bring quickly to a boil over high heat — this is a blanching step to draw out impurities. Drain immediately and discard the cloudy blanching water.
3. Wash the bones and meat thoroughly under cold running water, removing any foam or coagulated protein. Return them to the stockpot.
4. Add the onion, carrot slices, celery, peppercorns, bay leaf, thyme sprigs, and cloves to the pot.
5. Pour in 3 quarts (2.84 L) of boiling water. Bring to a boil over high heat, then reduce to a steady simmer (small, regular bubbles at the surface — not a rolling boil).
6. Simmer uncovered for 3 to 4 hours, until the liquid has reduced by approximately one-half, yielding roughly 1.5 quarts (1.42 L) of stock. The finished stock should be pale gold in colour, clear, and fragrant. A thermometer held in the liquid should read 180–200°F (82–93°C) during this phase.
7. Strain through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids. Allow to cool, then refrigerate. Once cold, skim and discard any solidified fat from the surface before using.
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