Veal bones, where art thou?
Since reading Michael Ruhlman's "Elements of Cooking" I have become obsessed with making veal stock. But my search for veal shanks, knuckles and breasts has turned up fruitless; they're either impossible to find or impossibly expensive. The only thing Whole Foods had was meaty shanks for $15/lb and the high-end butcher had the same for $19/lb. With 10 lbs of veal bones, that's some expensive stock! Has anyone had any luck finding these items at a reasonable price? What's your secret?