It might be cost prohibitive due to shipping, but Venison America gets 50lb boxes of veal bones from New Zealand where they're raised without antibiotics and that kind of stuff. They ship anywhere. They deliver to the Twin Cities on a regular basis, so I've made my veal stock from that lately.www.venisonamerica.com
However, before going strictly with veal stock, I used to use Beef neck bones for beef stock. The combination of meat and bone gave a pretty good tasting stock. As Wayne Gisslen points out in his Professional Cooking, stocks used to be always made with meat and bones, but because of the higher cost of meat these days, many are using only the bones.
I was wary of that, but have found that I get a great stock (veal anyways) without using any veal meat (I used to make a beef stock from beef neck bones side by side on the cooktop with a veal stock from veal neck bones, but the source for veal neck bones dried up and I got nervous about mad cow and beef neck bones. The Beef Council informed me that young cows can't catch mad cow, so, assuming they're telling me the truth I feel safer with the veal only).
Anyway, my first attempts at Espagnole sauce made from these combined beef and veal stocks and then turning that into Demi-glace, I've decided that my demi-glace made strictly from the veal bones is much more delicate and haute cuisine. :)