BRAISED VEAL CHEEKS: PLEASE EDUCATE ME

What do properly prepared veal cheeks taste like? Look like? Are they something that can be ordered rare, medium or well?

[Jenise]

Kirk, first of all, 'braised', as in your title, suggests long cooking, about two hours, to an ethereal done-ness. Think of pot roast, in a sense, but the mildest, tenderest version of pot roast you've ever had and sublime beyond anything you've ever imagined. You would not order them rare or medium.

Sounds as though I might have to try them. Thank you, Jenise.

I've not done veal cheeks but I have put pork cheeks into slow cooked pasta sauces. The fat melts off of them making the sauce that much richer while the meat is as Jenise says.