Preheat your oven to 350ºF. Arrange all your bones on a tray in a single layer.
Roast the bones for 30 - 40 minutes.
Dump the bones in a big pot, add your veggie scraps to it, then fill it with water to cover the bones by at least 1".
Simmer bone broth on low-medium for up to 3 days. With bones this big and thick, you need to give them time to break down. Some people add vinegar to help with this process; I've never found I needed it.
After the stock is done cooking, strain it into containers and refrigerate or freeze until ready to use. It will keep in the fridge for 3 - 4 days.