If you want it to be kosher, don't use that butter.
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
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Credit: Landon Nordeman
6 ribs (about 6 lbs.), plus trimmings
Kosher salt and freshly ground black
pepper, to taste
4 tbsp. unsalted butter
4 tbsp. extra-virgin olive oil
12 cloves garlic, unpeeled and lightly
crushed
5 sprigs fresh thyme
5 fresh sage leaves
4 yellow onions, chopped
2 ribs celery, chopped
1 sprig of fresh rosemary
4 lbs. tomatoes, quartered, or two 28-oz.
cans whole peeled tomatoes, drained
2 cups white wine
4 cups veal stock
4 large trimmed artichoke hearts
with stems
Juice of 1 lemon
4 scallions, green parts only, thinly
sliced, for garnish
1. Heat oven to 275˚. Season veal with salt and pepper. Tie each rib crosswise with three lengths of kitchen twine spaced 1"–2" apart and trim excess twine with scissors. Melt butter and 2 tbsp. oil in an 8-qt. Dutch oven
over medium-high heat. Working in batches, add veal ribs and trimmings and cook, turning occasionally, until
well browned. Transfer veal to a plate, reserving liquid in pot.
2. Return pot to medium-high heat; add garlic, thyme, sage, onions, celery, and rosemary and cook, stirring
occasionally, until browned, about 10 minutes. Add tomatoes and cook, stirring, for 5 minutes. Add wine and
boil until reduced to 1 cup, about 10 minutes. Add reserved veal ribs and trimmings, and any juices from the
plate, along with veal stock. Bring to a simmer, cover, and bake until veal is tender, about 2 hours.
3. Transfer veal to an aluminum foil-lined baking sheet; set aside. Skim fat from surface of cooking liquid. Set a
fine strainer over a 4-qt. saucepan; strain cooking liquid. Reserve garlic and discard remaining solids. Bring
cooking liquid to a boil, reduce heat to medium-high, and simmer until liquid has thickened and coats the back
of a spoon, about 30 minutes. Season sauce with salt; keep warm.
4. Meanwhile, put artichokes and lemon juice in a large pot of salted water. Bring to a boil, reduce heat to medium-low, and simmer until artichokes are just tender, 12–15 minutes. drain artichokes and let cool; slice lengthwise into 1⁄4"-thick strips. In a 12" skillet, heat remaining oil over medium heat. add artichokes and sauté until golden brown, about 5 minutes. Remove pan from heat and season artichokes with salt; keep warm.
5. To serve, heat oven to broil and arrange a rack 6" from broiler element. Brush veal with some of the sauce,
transfer to oven, and broil until caramelized, 3–5 minutes. Using a spatula, divide veal between 6 serving plates
and spoon some of the sauce over top of each. Arrange artichokes and reserved garlic around veal and garnish with scallions.
SERVES 6
Pairing note: Sandalwood and tart cherry flavors in the Littorai The Haven Sonoma Coast Pinot Noir 2007 ($50)
pair beautifully with the tender veal.
 Recipe - Saveur.com){kind=link}