Preheat the oven to 350 degrees F.
Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
Preheat the oven to 400 degrees F.
Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000