This recipe is Danish but I think it is very similar to Swedish sylte/sulta. It is also frequently made from pork shanks or head. Here in Iceland, we make it from lambīs heads and feet.

Kalvesylte

4 pounds veal on the bone (shanks, shoulder, breast, neck)
8 cups water
1 tbsp salt
10 white peppercorns
5 whole allspice
1 bay leaf
2 whole cloves
1 onion, roughly chopped
1 tbsp white wine vinegar
4 sheets leaf gelatine (that is what is used in Scandinavia and Iīm not quite sure how much powdered gelatine should be used but 1 gelatine leaf would in this recipe be enough to set 1/2 c liquid, so you can probably figure it out)

Put meat in a pan with the water and bring to boil. Skim carefully, then add spices and onion. Simmer, covered until meat is very tender. Take it out, remove bones and gristle and cut meat into cubes. Put bones back into the stock and boil for half an hour or so. Strain the stock and pour it back into the pan. Add meat, taste stock and season if needed. Soak leaf gelatine in cold water for a few minutes (or dissolve powdered gelatine). Add to hot stock and stir well. Pour into mold and refrigerate until set.

If you use some veal that is very rich in gelatine (feet or head) you shouldnīt need any additional gelatine.