Braised Veal Cheeks

• 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

1. Preheat oven to 325u0b0. 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 325u0b0 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.

fresh breadcrumbs, parsley, fresh chives, chervil, veal cheeks, salt, freshly ground black pepper, canola oil, onion, shallot, carrot, celery, thyme, bay leaf, black peppercorns, white wine, veal stock, mustard

Taken from www.myrecipes.com/recipe/braised-veal-cheeks (may not work)