Timer set from this step
120:00
Step 3 of 6
Because the calf muscle has many tendons, it must be braised for a full two hours; braising it for too short will result in tough meat and hard tendons.
Timer set from this step
120:00
Step 3 of 6
Because the calf muscle has many tendons, it must be braised for a full two hours; braising it for too short will result in tough meat and hard tendons.