By adding a slice of truffle to the picada, a mixture of almonds, parsley and crushed dried peppers, you can give the dish a wonderful musky flavor.

Tip from Gourmetpedia
Unlike beef, veal doesn't need to be marinated ahead of time and it cooks much more quickly. Nevertheless, the basic braising technique remains the same, that is, the meat is seared with small vegetables and then gently cooked in liquid.

1. Heat the oil gently in a large Dutch oven or other pot with a lid.
2. Add the veal and sauté while stirring. When the meat is browned, add the onions, carrots, leek, ham bone, fresh and dried peppers, bay leaf and peppercorns. Combine well, being careful that the ingredients do not stick to the bottom.
3. When the onion is tender but not completely cooked, add the cognac and tomatoes to the pot, cover and cook for 10 minutes.
4. Meanwhile, make the picada by grinding together the cloves of garlic, almonds, truffle and parsley; add to the Dutch oven. Season with salt to taste and simmer for 15 minutes over very low heat.
5. Add the pieces of pear and the mineral water. Cook, stirring often, until the pears are well cooked. Let rest 30 minutes. Serve hot.