Just kicked of some veal ribs( more brisket/breast) in a braise,red wine ,tomato,chicken stock,red pepper,chorizo etc.Got me thinking about your question again.If you can buy it in sides or 1/4s then I figure its a proposition if it will go into your unit. I have done as I said whole & half things & worked on a massive spit roast at an Octoberfest event years ago. Theres a lot of talented big show cooks on here who will be better qualified than me but I think if you could get maybe fore quarter at a lesser price,maybe break it with a cleaver so you can eat it bone & all & do it low & slow with lots of baste you will learn a bunch of stuff . Then maybe its time to go up.Just a bit about the learning curve when you are shelling out $$ for veal. Good luck