<https://forums.egullet.org/topic/111819-veal-breast/#comment-1702537>
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"When we made our veal dish at Allen and Delancey in NYC we would sear the veal breast very well in a large roasting pan then run through the standard braise routine using white wine carrots and veal stock. We would then shred the meat and when time to serve would make a sort of ragout out of brussel sprouts and the shredded veal meat using the braising liquid to moisten the meat. we would pair that with the loin as a garnish. I thought it was great. Shredding it gives it a real comfort feel. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>