Braised Veal Breast with Herbs, Pernod, and Tomatoes

Name: Braised Veal Breast with Herbs, Pernod, and Tomatoes
Yield: Makes 4 Servings
Ingredients: 1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 2 tablespoons olive oil; 1 large onion, halved, thinly sliced; 8 large garlic cloves, chopped; 2 large shallots, sliced; 3 anchovy fillets, chopped; 1 cup dry white wine; 1/4 cup Pernod or other anise-flavored liqueur; 1 14 1/2-ounce can diced tomatoes in juice; 1 cup low-salt chicken broth; 1 tablespoon chopped fresh tarragon; 1 (10-ounce) bag pearl onions, peeled; 1 cup brine-cured green olives (such as picholine; about 6 ounces); 2 tablespoons grated lemon peel

By Bruce AidelisPhotography by Noel Barnhurst

December 31, 2006

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Recipe notes