Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown crust, if desired. To roast, place meat fat side up on a rack in an open roasting pan. Roast until 5 to 10 degrees below desired doneness. Let the roast stand 15 to 20 minutes. Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve.
In broiling, meat is exposed directly to the heat source. Broiling is best for thinner cuts, like chops, steaks, and kabobs. The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat. Seasoning can be added before or after broiling. Place veal in a broiler. Position thicker cuts towards the front of the broiler, where it is cooler. Turn veal and continue cooking to the desired degree of doneness.
Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops, medallions, kabobs and ground veal patties are the best cuts for grilling. Position thicker cuts away from flames so that the outside is browned while the inside is cooked through. Turn veal and continue cooking to the desired degree of doneness.
Sautéing is a quick-cooking method ideal for thinner veal cuts. These include cutlets, cubed steaks, ground veal or veal cut into strips. Stir-frying is an excellent way to quickly cook uniform pieces of veal with vegetables and other ingredients.
Slowly cooking in a closed container with a small amount of water is called braising. Braising uses less water than stewing. Veal osso buco is usually braised. Cook until fork tender. Use the liquid from braising for a sauce.
In stewing, smaller pieces of meat are covered completely by liquid, cooked slowly in a closed container until fork tender.