1 veal breast, about 3-1/2 pounds (4 to 5 meaty ribs)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1 tablespoon virgin olive oil
1 cup water
1 cup dry white wine
1 pound baby carrots (about 30), peeled
1 pound pearl onions (about 30), peeled
1 head garlic, peeled


1. Place the veal breast, herbes de Provence, salt, oil, and 1/2 cup of the water in a large cocotte or Dutch oven. Bring to a boil over high heat, reduce the heat to medium, cover, and boil for 15 minutes. At this point most of the liquid will have evaporated. Uncover the pot, and cook over medium heat for about 25 minutes, turning the meat often to brown it well on all sides.
2. Add the wine, cover, reduce the heat to low, and simmer slowly for about 1 1/2 hours, until the meat is very tender when pierced with a fork.
3. Add the carrots, onions, garlic, and remaining 1/2 cup of water. Cover and cook over low heat for 30 minutes.
4. To serve the veal, you can either remove the bones, as described above, slice the meat and arrange it with vegetables and sauce spooned over the top, or slice it with bones and divide it among individual serving plates with the vegetables and sauce.

Veal breast is lean and relatively inexpensive. At least two-thirds of it, notes Jacques Pepin, is bone and cartilage, which both add flavor to the sauce in this braise. The finished dish is so tender that you should be able to twist and lift the rib bones out of the meat, making the breast easier to slice. A cocotte is high-sided cooking pot or casserole with a lid; a heavy Dutch oven will do fine here.

Breast of Veal Cocotte
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