“This is the only way to cook veal breast,” says Deb Snow, co-owner of the Pioneer Valley’s Blue Heron restaurant. We concur—and it’s even better the next day.
Heat oven to 350°. Pat veal dry; season all over with salt. Heat a large sauté pan on medium-high; add 2 tablespoons oil. Brown veal on all sides. Place in a roasting pan and pour in enough oil to cover fully. Add remaining ingredients and cover tightly with aluminum foil. Roast in oven until tender, about 2-3 hours. Carefully remove veal and place on a cutting board. Cut into serving sizes.