In my desire to make a veal stew this weekend, I found the only appropriate stewing meat was attached to shanks cut osso bucco style. One very expensive meat purchase and butchering later, I now have two large pieces of veal shank bone hanging out in my freezer. I originally wanted to make stock with them, but now I'm thinking about roasting them and having the marrow.
I've never made veal stock or roasted marrow, so how would I go about doing these? And what would you do with the bones?