Serves 8

¼ cup extra virgin olive oil
16 4-ounce veal cheeks, trimmed of excess sinew and fat

1 red onion, chopped

1 carrot, chopped

1 celery rib, chopped

1 turnip, chopped

2 cups red zinfandel wine

3 cups veal stock


¼ teaspoon coriander

¼ teaspoon fennel seed

1 bay leaf

1 small bunch of thyme

6 Roma tomatoes, chopped

1 cup fresh cranberries, cooked slightly with granulated sugar
Kosher Salt and fresh ground black pepper to taste

Veal Cheeks Preheat oven to 350 F. In an ovenproof, 6-quart heavy pot, heat oil over medium-high heat until almost smoking. While oil is heating, pat veal cheeks dry and season with salt and pepper. Brown veal cheeks on all sides. Remove from pan. Add vegetables, stir and season. Cook about 10 minutes or until soft and lightly caramelized. Add wine to pan and scrape up any bits. Reduce wine by half and add veal stock. Return veal cheeks to pot with tomatoes and re-season. Bring to a simmer and cover with lid (or foil), then braise in the middle of oven for about 3 hours until meltingly tender. Remove veal from braising liquid and keep warm. Strain liquid and return to a saucepan. Skim fat from top and reduce over low heat until you have ½ cup of braising liquid. Pour liquid over veal cheeks. Set aside and keep warm.

Soft Sun Dried Tomato Polenta

2 cups chicken or vegetable broth
1 tablespoon fresh parsley, finely chopped
1 tablespoon heavy cream
Kosher salt and fresh ground black pepper
1 cup coarse corn meal
1 ounce sun-dried tomatoes, chopped
1 teaspoon white truffle oil
½ teaspoon fresh garlic, finely minced
½ teaspoon fresh shallots, finely diced
1 teaspoon Parmigiano-Reggiano cheese, grated
1 tablespoons extra virgin olive oil

Polenta In a medium saucepan, heat up oil over medium high heat. Add shallots and garlic and sauté until lightly caramelized. Add broth and bring to a boil. Add corn meal and stir, bring to a simmer and reduce heat. Simmer for about 8-10 minutes and stir from time to time until moisture is absorbed. Add cream, sun dried tomatoes, parsley, and white truffle oil and fold in the Parmesan cheese.
To serve, arrange the polenta in the center of a serving plate, place the veal cheeks on top of polenta. Use your favorite vegetables, as shown in the picture, like oven-roasted yellow beets, baby zucchini, white bottom mushroom, sugar snap peas and fresh cranberries. Drizzle sauce over the cheeks and around the plate and garnish with fried parsnip and rosemary sprig.

Created by Michael Rueggeberg