Wet Heat Works Wonders
Less tender veal cuts should be marinated and cooked with wet heat at low temperatures for longer periods of time. Wet heat cooking methods include braising, pot roasting, stewing, steaming, poaching and slow cooker cooking.
Veal was introduced to France by its Queen, Catherine de Medici (1533-1589). No big surprise there, Catherine was a native of Florence, Italy where veal reigned supreme.