Summarize the following:
Heat 1 tablespoon (15 ml) of cooking oil in a heavy pan. Using tongs, place the veal in the oil. Sear it for 1–2 minutes until it is browned, turning it halfway through. Remove the pan from heat. Add 1 cup (240 ml) of broth or water to the pan. Cover it with a lid or aluminum foil. Cook for the veal in the oven for 1.5 to 2.5 hours, depending on the size of your veal cut. Avoid overcooking the meat by checking its temperature at the 1.5 hour mark, and every 15–20 minutes after. Insert a digital meat thermometer into the thickest part of the meat to get an accurate reading.
Sear the veal in a heavy pan to brown it. Add liquid to the pan and cover it. Cook the veal at 325 °F (163 °C). Finished.