Obtained bones. A meat market I went to didn't really understand when I said I needed veal bones for stock. The guy then asked if I wanted "marrow bones". I guess that's what they're called now.

They were pretty much stripped clean of meat. A whole foods I went to had beef bones with a little meat attached (and more marrow. Since the bone pile was lacking of connective tissue, I got some turkey neck.

3-ish lbs of veal bones cut into 1.5 inch lengths.
1-ish lbs of beef bones cut into 0.75 inch lengths, with a little meat attached
1-ish lb of turkey neck.

Everything got roasted at 350 for about an hour last night, and went into the stock pot this morning, along with the deglazed scrapings of the sheet pan. That will simmer until late tonight.

I'm working with a 2 gallon pot instead of my usual pot, which is maybe 8 gallons. So I'm making the stock in stages. The carrots, onions, leeks, celery, garlic, parsley, thyme and peppercorns will go in only after I'm done with the bones.

Day one: procure and roast bones
Day two: simmer bones for 14 hours, then strain and chill stock
Day three: roast veggies, and simmer in the meaty-boney-stock for a few hours, then strain and chill stock, obtain spare ribs and a hearty red wine
Day four: start overnight marinade of spare ribs in wine
Day five: braise ribs in wine and stock for a few hours ... add some veggies and braise a little longer ... eat boeuf bourguignon (approximated)