Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, which is for the pork called ham hock I believe. Do I have any chance of finding these pieces? Do they have a proper name in US english?
Any other piece suggestions for veal-based stew dishes?