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Veal for Stewing:
Veal Boneless Stew
Veal Shoulder Arm Roast
Veal Soup Bones
Platters (prep and serving)
Dutch oven or crock-pot
Stove Top: Cook covered (with lid) over low heat until tender. Bring ingredients to simmer; then reduce heat to LOW to maintain simmer (Simmer at 180° – you'll see a few gentle bubbles breaking the surface at 1-2 minute intervals).
Oven: Cover and place in preheated 325° oven for approx 1-1/2 to 2 hours. Times may vary; watch carefully to avoid scorching. Move pan from oven to stovetop when meat is fork-tender.
Remove meat from liquid and place it on serving platter.
Reduce and thicken liquid by simmering. Spoon liquid over meat.
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