<https://forums.egullet.org/topic/111819-veal-breast/#comment-1519003>
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"I'd cut a few holes between the bones and stuff in a clove of garlic and some rosemary every here and there, then sprinkle it with some salt and pepper, and brown it slowly but well on as many sides as you can with a little olive oil.   (I'd also throw in a sprig of rosemary while it's browning, myself.)   Then I'd add some white wine and some chicken stock (about a cup of each), and let it braise for a few hours.  I like to use a herbaceous wine, like a Sauvignon Blanc, for this - and it doesn't have to be a great one.  (I've been known to take it out, crisp it in under the broiler, and put it back in to braise some more).  When it's falling apart tender, take out the liquid, de-fat it, and boil it down until it becomes unctuous and almost syrupy - this will be all the gelatin from the bones, and it makes a stupendous sauce for the sliced meat.  You might want to go along the bones and remove the meat from them, then slice the meat as a roast, and cut between the bones and serve them alongside. I would serve it with some oniony potato pancakes, and some applesauce, which will complement both the meat and the potatoes. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>