1. In a cooking pan, combine the Veal, pig`s knuckles, Onion, carrot, and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top. 2. Then add the whole peppercorns and bay leaves, reduce heat to low, an simmer partially covered for about 3 hours, or until the Veal is tender enough to be easily pierced with a fork. 3. With slotted spatula, transfer the Veal and pig`s knuckles to a plate. 4. Strain the cooking stock in the pot trough a fine sieve set over a large bowl and let it rest for about 10 minutes.