Veal Cheeks with Figs | RICARDO

Ingredients

• 12 veal cheeks, excess fat trimmed
• 1/4 cup (55 g) butter
• 1 onion, chopped
• 3 tbsp unbleached all-purpose flour
• 2 1/2 cups (625 ml) veal stock
• 1/4 cup (60 ml) cognac
• 2 tbsp (30 ml) molasses
• 12 dried figs, halved
• 3 celery stalks, diced
• 1/2 up (15 g) baby arugula
• 1 celery stalk, thinly sliced
• 2 tbsp roasted pecans, chopped