Getting the menu underway for easter. The oven is going to be in use for the baked ziti and leg of lamb. In addition, I am going to make a stuffed breast of veal (I stuff it with ricotta and spinach).
I've made this a couple of times, and I've always cooked it in the oven. Do you think this would work well on the stove (braising with wine/tomato/stock or water)? I don't see any reason why it shouldn't, I'm just paranoid!