Servings: 6 to 8
- 1 boned veal breast, about 3 pounds (1.5 kilograms)
- Salt and freshly ground pepper
- 1 teaspoon crushed fennel seeds
- 2 tbsp olive oil
- 2 cups sliced Spanish onion
- 1 large carrot, sliced
- 3 thyme sprigs
- 1 bay leaf
- 2 chervil sprigs
- 1 head garlic, cut in half lengthwise
- 1 2 x 2 inch piece orange rind
- 1 Thai bird’s eye chili
- ¼ cup white wine
- 1 tablespoon balsamic vinegar
- 1 cup chopped fresh or canned tomatoes
- 1 tablespoon honey
- 4 cups roasted red grapes*
- 2 tablespoon chopped parsley
Preheat oven to 250 F.
Season breast with salt, pepper and fennel. Heat oil over high heat in an ovenproof casserole or sauté pan large enough to hold the veal. Brown veal for 4 minutes until deep golden. Flip, and brown second side for 3 minutes. Transfer veal to a platter.
Remove pan from heat and add 1 cup of onions and all carrots. Place veal on top. Cover with thyme, bay leaf, chervil, garlic, orange rind, chili and remaining onions. Bake covered for 3½ to 4 hours or until veal is tender. Add wine, balsamic, tomatoes and honey and cook uncovered for another 45 minutes or until veal is very tender.
Transfer veal to a cutting board. Strain remaining sauce into a pot, pressing down on the solids to extract all the liquid. Discard the solids. Return sauce to pan and bring to a boil. Add grapes and simmer for 10 to 15 minutes or until slightly thickened.
Thinly slice veal and top with sauce. Sprinkle with parsley.
*To roast grapes, toss with olive oil and roast whole at 350 F for 15 to 20 minutes or until the skin is slightly shrivelled and the flavours intensify.