OVEN METHOD:

FOR ROASTS LESS THAN 1.5 INCHES THICK OR FOR SMALL PIECES OF VEAL

Preheat the oven to 175°C (350°F).
Brown the veal in oil or butter in a skillet, on high, to give it a light colour.
Place the meat in a pan, with or without a vegetable rack. Season to taste.
Add an aromatic liquid (without submerging the meat). Cover, put in the oven and cook until fork tender or the internal temperature reaches 195°F (90°C).
Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

FOR ROASTS OVER 1.5 INCH THICK

Preheat the oven to 175°C (350°F).
Place the meat directly in an enameled cast iron pot, with or without a vegetable rack, and season to taste.
Put the roast in the oven, taking care not to cover it, and cook approximately 30 minutes until brown.
Then turn the roast and moisten with veal stock or any other aromatic liquid. Cover, put in the oven and cook until fork tender or the internal temperature reaches 90°C (195°F).
Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

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