Heat sous vide to 170 degrees Fahrenheit. Seal veal and rosemary in a gallon-sized freezer bag and cook for 15 hours (this can be done a day in advance). Once ready, let cool, then pull meat off the bones and shred with two forks.

Mix pulled veal, parsley, shallot, salt, pepper and almonds until fully incorporated. Split into four equal parts.

Stuff each pita half with one fourth of the veal mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)

Refrigerate for at least 30 minutes.

Cut each pita half into three triangles. Using a brush or your fingers, brush each pita triangle with olive oil.

TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred.

TO COOK ON THE GRILL: Preheat grill to medium-high heat. Grill pitas for about one minute per side, including the open sides, until nicely charred.

Serve immediately.