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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

Description

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.

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