Season veal with salt and pepper. In a large skillet heat oil and butter and brown veal on all sides removing to plate when brown. When they are finished add onion, carrot and celery to skillet and cook to soften. Add flour and stir 2 minutes. Add wine and whisk until smooth, bring to a boil and add broths, tomato, pepper, italian seasoning, bay leaf, hot sauce and cream and bring to a boil while whisking. Add romano cheese and stir in, remove from heat and proceed with cooking method.

For pressure cooker

Combine veal with sauce in pressure cooker. Cook on high pressure 1 hour, either natural or rapid release is fine.

FOR CROCKPOT (SLOW COOKER)

Combine veal with sauce in crockpot, cook on low 8 to 9 hours.

For oven braising

Combine veal with sauce in baking dish with tight cover, cook at 325°F for 2 hours. Check once or twice to be sure the veal has enough liquid, add water if it is evaperating to much. A tight cover will help prevent evaporation. After 2 hours make sure meat is fall off the bone tender, if not cook a bit longer.

For all methods

When time is up remove meat to a platter, degrease sauce and boil to desired thickness. Serve with Gremolata and extra romano cheese at the table.

Make gremolata

Combine all ingredients well in a bowl.

Serve with mashed potatos, pasta or rice. Enjoy!