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Braised Veal Breast with Herbs, Pernod, and Tomatoes


Braised Veal Breast with Herbs, Pernod, and Tomatoes Recipe

Ingredients:
  • 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
  • 1 cup dry white wine
  • 1/4 cup Pernod or other anise-flavored liqueur
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 cup low-salt chicken broth
  • 1 tablespoon chopped fresh tarragon
  • 1 (10-ounce) bag pearl onions, peeled
  • 1 cup brine-cured green olives (such as picholine; about 6 ounces)
  •  
  • 2 tablespoons grated lemon peel
Directions:
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