- 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
How to Make It
Preheat oven to 325°. Combine breadcrumbs and next 3 ingredients. Set aside.
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.
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.
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.
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.