That's an inherent problem with true veal OB, you trade a chunk of presentation factor for a platefull of that incomparable flavour. Even with string it falls apart when removed, and serving the string detracts as much (IMO) as that bare bone sticking up between that pile of deliciouis meat-mush.
Beef shanks or even Ox-tail don't seem as prone, but you sacrifice tenderness, flavour and texture, plus u can't truly call it Osso.
I've served OB in a small colored tapered allum tin, (like a short pot pie) to hold it together, the guest then removing before eating (or not) but for high-end dining that drops the "class" of the dish to below standards (or at least mine).
It's an interesting dliemma, Ive not yet found an easy answer.
Generally anything slow-braised tends to do that, well unless maybe you food-glue it all together first like a model airplane.
BTW, is that a risotto on the side? Meshes nicely.