Source: Ruth Reichl, Tender at the Bone

Instructions

In a large frying pan, brown the veal roast on all sides in 1 tablespoon of oil over medium heat. Add a sliced onion to the pan as well. When the veal is browned, pour in 1 cup of white wine and season as desired. Turn down heat, cover,
and simmer for about 2 hours. Add more white wine or water if the pan dries out.

Glenda’s Secrets of Success

Breast of veal was my favorite roast as a child. You can cut a pocket between the bones and the meat, and stuff it. Or just roast it, basting occasionally. Like brisket, a whole breast of veal is 6-8 pounds and has a thick layer of fat on the top that self bastes the meat. Most grocery stores, however, trim the fat and cut the pieces so small that the meat comes out too dry. That is, if you can find breast of veal in a grocery store at all.

A few years ago, I came across this recipe for breast of veal that solves the dryness problem and, I have to admit, tastes better than my childhood favorite. It can also be used for the veal rolled or shoulder roasts that grocery stores are more likely to carry

“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.” – Anthelme Brillat-Savarin