There should be someone somewhere in the LA area where you can get veal. As the previous poster said, shank bones work just fine. Veal neck bones are ideal!~
I get my shanks from Venison America but they're in Wisconsin and the shipping would probably be prohibitive. But he sells 50 lb boxes of imported veal shanks from New Zealand grown without chemicals, antibiotics, etc.
I get veal neck bones from the local slaughter house.
Brown the bones. If you can get bones with some meat on them, that is even more in the fashion of the "old days". Some people brown their mirepoix with the bones half way through the oven cycle, others just brown the bones adding some tomato paste, and then in the grease in the roasting pan(after removing the browned bones) they add the mirepoix. Mirepoix by weight is 2 lbs onion, 1 lbs carrots, and 1 lbs celery. You can use that ratio for any amount larger or smaller. I like to make large batches of stock so that I can make the Espagnole sauce from some of it, and then add some stock to the Espagnole sauce and reduce (with the addition of a sachet d'spice or bouquet garni), and reduce that by 55%. Per Escoffier, you then add 10% dry white wine. Different editions of Escoffier recommend different wines. My edition from 1960's says a fine dry sherry.
Here his recipe
1 Qt. Fine Brown Stock
1 Qt Espagnole Sauce
Reduce down to .9 Qts and add .1 Qt Fine dry sherry.
Most importantly is to have the stock at a slow heat that just barely breaks a few bubbles consistently on the surface. Also it is worth while to get a metal strainer spoon specially made for skimming off the "crud". Never stir the stock. Treat it very gently. You want it to be very clear when you're through.
Strain it through a really fine Chinois or a strainer lined with finely woven cheesecloth.
From there you can continue on to make your Espagnole (Brown) Sauce, and then finally follow the recipe above.
In modern times, many chefs just reduce the stock down by 50% or so and call that demi-glace.
I'm just old fashioned and want to know what it was like to do it per Escoffier.