When stewing, smaller pieces of meat are covered by liquid and cooked slowly in a closed container until fork-tender.
If desired, coat veal lightly with seasoned flour. Slowly brown veal in oil in heavy pan. Drain. Cover veal with liquid. Simmer over low heat on stovetop or in the oven at 325 degrees F until fork-tender.
Reference: Veal Cut Nutritional Comparison.. (n.d.). In Veal Made Easy. Retrieved from http://vealmadeeasy.com/cookingmethods.aspx Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.