Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)

Braised Veal Breast with Artichokes (Tendron de Veau avec Artichauts)

Braised Veal Breast with Artichokes (Tendron de Veau avec Artichauts)

We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one served at Aux Lyonnais in Paris. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings. Get the recipe for Braised Veal Breast with Artichokes »Landon Nordeman

We based the recipe for this elegant braise of caramelized veal ribs served with sauteed artichoke hearts on one from chef Frederic 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.

Pairing note: Sandalwood and tart cherry flavors in the Littorai The Haven Sonoma Coast Pinot Noir 2007 ($50) pair beautifully with the tender veal.