Braised Veal Cheeks

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 5  peppercorns black
• 0.8 cup breadcrumbs fresh
• 1.5 tablespoons canola oil 
• 0.5  carrots chopped
• 1 rib celery chopped
• 1 tablespoon chervil fresh chopped
• 4 tablespoons dijon mustard 
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 0.5  onion chopped
• 0.3 teaspoon salt 
• 1  shallots chopped
• 1  thyme sprig fresh
• 10  veal cheeks trimmed
• 2 cups veal stock 
• 0.3 cup white wine 

Equipment

• frying pan
• oven
• knife
• roasting pan
• dutch oven

Directions

1. Preheat oven to 32
2. Combine breadcrumbs and next 3 ingredients. Set aside.
3. Sprinkle veal cheeks with salt and pepper.
4. 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.
5. Remove from pan.
6. Reduce heat to medium, and add onion and next 3 ingredients. Cook vegetables 5 minutes or until browned.
7. Add thyme, bay leaf, and peppercorns.
8. Add white wine, stirring to loosen particles from bottom of pan, and cook 2 minutes.
9. Add veal stock, and bring to a boil.
10. Remove from heat. Return veal cheeks to pan.
11. 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.)
12. 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.
13. Place veal cheeks on a roasting pan, and brush with mustard; sprinkle with herbed breadcrumbs. Broil 1 to 2 minutes or until golden brown.
14. Serve with reduced braising liquid.