Braised Veal Cheeks | James Beard Foundation

Ingredients

• 2 1/4 pounds veal cheeks, trimmed and silver skin removed
• 1 1/2 cups dry white wine
• 2 celery stalks, finely chopped
• 1 carrot, peeled and chopped
• 1 white onion, coarsely chopped
• 1/3 orange with peel intact, thickly sliced
• 1 bouquet garni
• 4 whole star anise
• 1 tablespoon whole black peppercorns
• 2 tablespoons olive oil
• 2 cups veal stock
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon sherry vinegar