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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find veal cheeks, use about 3 pounds of short ribs instead. For fall-off-the-bone tenderness, add 1 hour to the braising time. Ingredients:
3/4 cup fresh breadcrumbs |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh chervil |
10 veal cheeks, trimmed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons canola oil |
1/2 onion, chopped |
1 shallot, chopped |
1/2 carrot, chopped |
1 celery rib, chopped |
1 fresh thyme sprig |
1 bay leaf |
5 black peppercorns |
1/4 cup white wine |
2 cups veal stock |
4 tablespoons dijon mustard |
Directions:
1. Preheat oven to 325°. Combine breadcrumbs and next 3 ingredients. Set aside.
2. Sprinkle veal cheeks with salt and pepper. Heat oil in an ovenproof Dutch oven over medium-high heat. Cook veal cheeks, in two batches, 3 to 4 minutes on each side or until browned. Remove from pan.
3. Reduce heat to medium, and add onion and next 3 ingredients. Cook vegetables 5 minutes or until browned. Add thyme, bay leaf, and peppercorns. Add white wine, stirring to loosen particles from bottom of pan, and cook 2 minutes. Add veal stock, and bring to a boil. Remove from heat. Return veal cheeks to pan.
4. Bake, covered, at 325° for 1 1/4 hours. (Veal cheeks are done when a small knife inserted in the middle slides out with no resistance.) Remove veal cheeks from pan; keep warm. Strain braising liquid, return liquid to pan, and reduce over medium-high heat to about 2/3 cup.
5. Place veal cheeks on a roasting pan, and brush with mustard; sprinkle with herbed breadcrumbs. Broil 1 to 2 minutes or until golden brown. Serve with reduced braising liquid.
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