Some ideas for roasted / braised veal breast.
Did something like this a long time ago, but would like to re visit this.
The veal will be cleaned, left on the bone. Season very well with salt and fresh black pepper. Sear off on all sides in a very hot good quality rondo. Remove from the rondo, add mire poix and roast until tender. Remove vegetables (carrot, onion, celery, garlic cloves, fresh bay leaf. Drain off excess oil, and deglaze with good quality white wine. Reduce wine by half, add the veal breast along with the vegetables, the reduced white wine and add veal/chicken stock to come up 80 percent to cover, along with 1 cup of apple juice, fresh. Top with foil, braise until very tender, about 3 to 4 hours at 265. Remove from oven, remove foil, and let cool in liquid.
Once the veal has cooled, cut horizontally leaving the portions on the bone. Strain the braise liquid.
On pickup, add the portioned veal to a heavy bottomed pan. Add some braise liquid and bring to a simmer. Place in hot oven until heated through. Place on a medium high flame, and reduce, baisting until the veal is very hot and the sauce is tightened up. Season the braise liquid(sauce) and keep warm until serving.
