Braising Veal

Slowly cooking in a closed container with a small amount of water is called braising. Braising uses less water than stewing. Veal Osso Bucco is usually braised.

• Slowly brown veal in oil in a heavy pan. Season as desired. Add a small amount of liquid. Cover tightly and simmer gently over low heat on stovetop or in the oven at 325° F oven per chart until fork-tender. Use the liquid from braising for a sauce.
  • Boneless breast, stuffed, rolled & tied: (2 to 2-1/2 lbs.) = 1-1/4 to 1-1/2 hrs. (4 to 4-1/2 lbs) = 2 to 2-1/2 hrs.
  • Boneless breast, rolled & tied: (2 to 3 lbs.) = 1-1/2 to 2-1/2 hrs.
  • Arm or blade steak: (3/4 to 1” thick) = 50 to 60 minutes
  • Boneless shoulder roast: (3-1/2 lbs to 4 lbs) = 2 to 2-1/2 hrs.

Reference: Veal Cooking Methods. (n.d.). In Veal Made Easy. Retrieved from http://www.vealmadeeasy.com/cookingmethods.aspx. Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association