Braised Veal Breast with Herbs, Pernod, and Tomatoes

Ingredients for Braised Veal Breast with Herbs, Pernod, and Tomatoes

• 1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh sage

• 2 tablespoons olive oil

• 1 large onion, halved, thinly sliced

• 8 large garlic cloves, chopped

• 2 large shallots, sliced

• 3 anchovy fillets, chopped

• 240ml dry white wine

• 60ml Pernod or other anise-flavoured liqueur

• 1 14 1/60g can diced tomatoes in juice

• 240ml low-salt chicken broth

• 1 tablespoon chopped fresh tarragon

• 1 (275g) bag pearl onions, peeled

• 160g brine-cured green olives (such as picholine

• about 170g )

• 2 tablespoons grated lemon peel

How to make Braised Veal Breast with Herbs, Pernod, and Tomatoes

Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.

Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.

Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.

Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavours blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.