Veal Cheeks

Tonight made the veal cheeks from the Halal market. Will try to take "in process" pictures next time - the only one I have shows it plated.

Recipe:
(serves 2 as single-dish meal)

2 veal cheeks, trimmed
2 T lard or other oil for frying

2 carrots, sliced 1/2" thick
1/2 onion, chopped coarsely
4 large crimini or button mushrooms, quartered

1/2 t sage
1/2 t thyme
1/2 t tarragon
1/3 c pecan meal

1/2 c dry sherry or white wine
2 c water
1/4 t salt
msg to taste
generous sprinkling of black peppercorns
1 bay leaf
rice flour or other thickening agent (if desired)

Dijon mustard

Preheat oven to 325 F. Combine pecan meal, tarragon, thyme and sage and set aside.

Peel silver skin and trim extreme excess fat off cheeks. Heat lard in ovenproof Dutch oven and sear cheeks 3-4 min on each side. Remove from pan.

Add vegetables and cook 5 min or until onions are browning, stirring constantly. Add white wine, stirring to deglaze, and cook 2 min. Add water, msg, salt, peppercorns and bay. Stir to combine. Return veal to pan.

Cover and bake 1-1/4 hours. Remove veal to roasting pan lined with foil. Coat with mustard and distribute pecan meal/herb mixture over. Broil 2 min and turn off broiler.

Put pan over medium-high to high heat and reduce remaining sauce to about 1/3 cup (Add thickening agent if desired).

Plate the veal, distribute vegetables around, and pour sauce over.