You can prepare veal shanks and cutlets, the two most common cuts of veal, in many ways, including grilling, pan-frying and broiling. But few preparations are simpler than baking veal in the oven. Baking veal in the oven also helps to preserve the meat's natural flavor without altering the texture. Serve oven-baked veal with a full-bodied red wine like Bordeaux or Malbec if you are serving red wine, Pinot Gris or an oak-rich Chardonnay if you are serving white wine.
Take the veal out of the refrigerator 60 minutes before you want to cook it so it can warm up to room temperature. Keep the veal covered with plastic wrap or wax paper the whole time.
Preheat the oven to 375 degrees Fahrenheit.
Brush both sides of the veal pieces with an even combination of extra virgin olive oil and melted unsalted butter. Season both sides of the meat with sea salt or kosher salt and freshly ground black pepper to taste.
Add the white wine to a baking dish just large enough to hold the veal without touching. Place the veal in the baking dish.
Bake the veal in the oven for 30 minutes.
Check the internal temperature of the veal after 30 minutes with an instant read thermometer at the center of the thickest piece of meat. When the meat is fully cooked, the temperature should be 120 to 125 degrees Fahrenheit. for rare meat, 130 to 135 for medium rare, 140 to 145 for medium and 150 to 155 for medium well.
Transfer the veal to a large serving platter and allow the meat to rest for five minutes so the natural juices can redistribute throughout the meat. This will help to make the veal tender.