Veal with Saffron and Tomato

Saffron is often used in Moroccan cooking, from couscous and rice to chicken or meat.  It gives any dish a wonderful aroma and a beautiful color.  It is often referred to as yellow gold. Mom included saffron in most of her dishes as she was taught by her mother. This veal dish is full of flavor, the meat is tender and falls off the bone. One of my favorite parts of this dish is the marrow. Mom would make sure to have enough bone and marrow for everyone, as it was a family favorite, especially paired with her homemade bread.