Roast the veal bones and trimmings with the oil in a roasting pan in the oven until brown.

Remove the oil with a spoon or strain off.

Add the onion, carrots, celery and tomatoes and roast for another 5-6 minutes.

Add half the clear brown stock and bring to a boil.

Add the remaining stock and reduce to a glace.

Remove from the oven and transfer to a saucepan.

Add the water and simmer for 2 hours, occasionally skimming and removing the fat.

Strain through a cloth or fine sieve and season to taste.