What is unique about veal and how can I take advantage of this in my preparation?
Veal is naturally tender, with a mild flavor.  

I'm currently living in an area where I don't know where to even get veal easily, but we'd have it for special occassions at my great-grandmother's house growing up.

Think if it like the cow equivalent of lamb.  Anything that comes out well in lamb (shank, rib chops, shish-kabab, etc) works well.  My mom would also get a 'meatloaf mix' of beef, veal and pork growing up to use in meatballs and meatloaf, which I've since learned that the fats melt at different temperatures, which makes for a more juicy meatloaf.

I don't know that I've had enough veal to comment on what people enjoy so much about it.  (Although, I love osso bucco, and I don't know how a grown-cow equivalent would come out).

I also don't know that veal was always considered the "delicacy" that it is today -- male cows (bulls) can get agressive when get older, so they were culled at a younger age.  As I don't see veal for sale, and I don't see fields full of bulls, I can only assume it's either exported to other countries, or that it's used in products like dog food or processed products where people won't get obsessed with ethical issues so much.  (and if that's the case, it's not being sold for high value).