Eh? When and where?
In UK it was illegal to serve beef on the bone at a restaurant due to the mad cow problem. Here is some more info http://www.mad-cow.org/~tom/bone_ban.html . I’m not sure what the current state of the law is in UK for beef on the bone, and would be interested if anyone knows.
Will we be sharing this recipe, hmmmm? 
Pleaseohpleaseohplease?
I once dated a girl who’s VERY Italian aunt made the most incredible veal cutlets. I’d have driven cross country for them. Every time I was asked if I wanted to go to “Aunt G’s” for dinner, the query was “Veal???” if yes, any existing plans/work/homework/surgery/etc was rescheduled in order to make room for the dinner.
The leftovers that she sent me home with didn’t last long enough to get into the refridgerator at home. (Eaten in the car, or by my Dad, who would wait up for my return in order to “steal” them)
I’d leave my wife for another opportunity to get more of that veal. (Just Kidding Mrs. Butler!!! :D)
Well done veal is worth it. Poorly done veal is the fast way to insure that I’ll never return to a resturant ever again.
Yeh, I love osso bucco, too. For something so orgasmically delicious, it’s relatively easy to prepare, as Maureen’s recipe will show. I like it atop bow tie pasta or with lots of rice pilaf. And I love the gelatinous quality that all the connective tissue gives it, although it sometimes icks out Mr. brown. He also doesn’t like the marrow, so I get all of that, hehe.
Yep, veal marsala. Slurp.
And veal just plain, and fried is good too. You do have to pay more attention to the flavor but it is very nice.
I don’t eat it around my vegetarian friends because apparently it is more offensive than the other meats, which they don’t have a problem with.
I see your local. You don’t want to dump Mr. B. for someone else by any chance
I’ve certainly seen recipes for chicken parmigiana.
The title of the Gary Larson’s Wiener Dog Art collection of cartoons makes a lot more sense now.
We have a restaurant chain called Wienerschnitzel :eek:
I’m OK with veal, but I only buy it when it is on sale. Buffalo is much better, IMHO.
But veal is little baybee cows that are tied up so tight they can’t move so the don’t flex their muscles and are forcefed by the evil corporate farmers right before the defenseless little baybee cows are clubbed with defenseless little baybee seal cubs by the evil corporate slaughterhouses who then cut them apart before they are even dead!
I may have started exaggerating at some point in this post.
As teela said, very easy stuff. Nothing this good should be this easy. 
4 veal marrowbones, about 3 to 4 inches long
4 tablespoons unsalted butter
4 tbsp olive oil
1 grated carrot
1/4 c. chopped celery
1 medium white onion, chopped fine
4 medium garlic cloves, crushed
1 tbsp fresh rosemary, crushed
1/2 tsp sage
1 1/2 c tomato sauce
1 c. dry white wine
1/2 c. chicken stock
1/2 tsp salt
1 tsp freshly ground black pepper
Brown the veal in butter and oil, seasoning with salt and pepper while browning.
After veal is browned on all sides, turn each piece upright in saucepan to hold in the marrow.
Add carrot, celery, onion, garlic, rosemary, and sage. Cover pot and simmer 10 minutes. Blend tomato sauce with wine and stir into pan with other ingredients.
Add chicken stock and simmer over low heat, adding small amounts of water (or wine) as necessary to prevent drying, and basting occasionally with mixture in pan.
Simmer until meat is tender, about 2 hours. Remove and allow to sit about 10 minutes, place shank on bed of risotto or polenta and spoon sauce over all.
Yeah, one is being built a few blocks from me as I write this. I know the chain from LA, and trust me - it has about as much to do with a real Wienerschnitzel as Coor’s Lite does to a German beer.
Grazie, Maureen
That’s what makes it so yummie.
Those of you who say you like veal in mushroom sauce (marsala) go out and seek a good German resturant that serves Jaeger Schnitzel. It is basically Weiner Schnitzel covered in a brown mushroom sauce. It is the greatest food on earth.
For home cooking good veal is very hard to find. Never trust supermarket veal (except maybe Wegman’s). It’s tough and overpriced. You have to search out a good German or Italian butchershop, if any still exist near you.
I would probably eat more veal if I could get free-range veal- those calves aren’t kept in crates and all that. But, since I keep kosher, I don’t have much choice when it comes to meat. That, and the only place I know of where I can get kosher veal is a three-hour round trip from my apartment if the traffic’s not too bad…