Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until vegetables and bones are deep brown, about 1 1/2 hours. Transfer meat, bones, and vegetables to a large stockpot, and set aside. Pour off fat from roasting pan, and discard. Place pan over high heat on stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into stockpot with meat and bones.
Add 6 quarts cold water to stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on surface of liquid; skim off with slotted spoon, and discard. Repeat as needed. Add water if at any time level drops below bones.
Strain stock through a fine sieve into a large bowl. Discard the solids. Transfer bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal stock. Before using, remove fat that has collected on surface.