What are the best bones for beef and veal stock?

- Beef shin bones: These bones are located in the lower leg of the cow and are known for their high gelatin content, which gives the stock a rich, velvety texture.

- Beef neck bones: These bones have a good balance of meat and bone, contributing both flavor and body to the stock.

- Beef knuckle bones: These are the joints of the cow's legs, and they have a good amount of marrow, which adds richness to the stock.

For veal stock, the best bones to use are:

- Veal shin bones: Similar to beef shin bones, veal shin bones have a high gelatin content and provide a flavorful base for the stock.

- Veal neck bones: These bones have a delicate flavor and a good amount of meat, making them a good choice for veal stock.

- Veal knuckle bones: These joints are also used for beef stock and add marrow and flavor to the veal stock.

When making stock, it's important to use a combination of bones for the best flavor and texture. You can mix and match different types of bones, depending on your preferences and availability.