Tendrons de veau provençal

8 to 10 servings.

The “tendrons” of veal is the breast portion that contains the cartilaginous ribs. However any stewing cuts such as short ribs, veal shoulder, shoulder chops or shank are good since they all have some bones and cartilages.  The veal tastes better if it is done 2 or 3 days in advance. Leave it in its sauce and do the last steps just before serving.

3 Tbsp of vegetable oil
4 lb breast of veal (ask your butcher to cut across the lower breast portion to make several strips of equal width)
1-1/2 cup of white wine
1 Tbsp of olive oil
3 onions, sliced
8 carrots, peeled and cut into rounds
4 large tomatoes, peeled, seeded and chopped (out of season use a can of italian tomatoes – 1 lb 12 oz)
2 sprigs of fresh thyme or a pinch of dry thyme
4 large garlic cloves, chopped
salt and pepper
2 bay leaves
2-16 oz packages of fettucine
1/2 cup of cream

  • Heat the oil in a skillet over high heat.
  • Brown the pieces of veal on both sides.
  • Remove to a large pot and season with salt and pepper.
  • Discard the fat from the skillet and deglaze the pan with the wine and add to the veal.
  • Melt the butter in the skillet and slightly brown the onions.
  • Add to the veal.
  • Add the carrots, tomatoes, thyme, garlic, bay leaves, salt and pepper.
  • Cook gently (at a simmer) 1-1/2 to 2 hours, or until meat is tender.
  • Bring a large pot of water to a boil.
  • Add some salt and the pasta and cook until tender.
  • Drain the pasta.
  • Bring the cream to a boil in the skillet and reduce for 1 minutes.
  • Add the pasta and sprinkle with parsley.
  • Remove the veal from the pot and set on a serving platter.
  • Strain the sauce through a sieve and reduce if necessary.
  • Pour the sauce over the veal.
  • Serve immediately.